My friend Sara came over last night, and in an attempt to save some cash in our "going out" allowance, we stayed in, made dinner and watched an inordinate amound of Glee. I got hooked on her chicken recipe, and she got hooked on Glee, so it was good all around! We made this recipe, which from Rachel Rae's 30 minute meals, served it with rice and steamed broccoflower, and it turned out delicious! As usual, I can't just follow a recipe, I have to throw extra things in that I find in the fridge, in this case, we added extra chicken stock and about 1/2 c. whipping cream to make more sauce. Because you can NEVER have too much sauce! Here's the link:
Salsa Verde Carnitas1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.
3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.
Serves 6.