It takes time and patience to prepare chicken this way, but it is so worth it!
6 bone-in, skin on chicken thighs OR about a 4 lb bone-in pork shoulder – chunked into quarters
Rinse, pat dry and place meat into a large food-safe plastic bag
Add to the bag;
1 tblsp. cumin powder
1 tblsp. sea salt
1 tblsp. garlic powder
1 tblsp. oregano
1 tblsp. cayenne pepper (reduce to half or less if you don’t like spicy food)
1/2 cup lemon juice
1/2 cup lime juice
If you remember Shake-n-Bake …do that. If that reference is meaningless, then shake everything inside the bag until the chicken is evenly coated with the spices.
Place the spiced chicken and citrus juice in a pot. Fill it with water – just until the chicken is covered. On the stovetop (uncovered), cook on high until the chicken begins to boil, reduce heat, but still keep it bubbling.
This where the patience comes in. Keep an eye on the pot as the liquid boils. This can take anywhere between 2 and 3 hours. Once the liquid is almost gone, let the meat brown – turn it so it cooks evenly – but not so much that it burns.
The chicken meat can be shredded, chunked or eaten off the bone. Use it in salads, soups, on tostadas or in tacos…and the list could go on and on!
Next time I make it, I will double this recipe so that leftovers will linger longer.