Imported from Instagram

Freezer Chicken Al Pastor

Name: Freezer Chicken Al Pastor
Prep time: 25 min
Cook time: 20 min
Total time: 405 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 kg Boneless, skinless chicken thighs (Cleaned and dried); 1.5 Medium onions (Thinly sliced); 9 Garlic cloves; 80 g Chipotle peppers in adobo (Peppers only; approximately 80 g); 1.5 cup Orange juice; 3 tbsp Apple cider vinegar; 6 tbsp Brown sugar; 45 g Achiote paste; 3 tbsp Ancho chile powder; 1 tbsp Ground cumin; 1 tbsp Dried oregano; 1.5 tbsp Salt; 6 cup Pineapple (Chopped; add ¾ cup per serving, or 1½ cups per 2-serving freezer bag)

Recipe by Shredded & Fed @shreddedandfed · Instagram

Imported by Blak Rabbit on SeeMeCook

Tender chicken thighs are marinated in a smoky, chile-forward sauce with orange juice, achiote, garlic, and brown sugar, then roasted with pineapple until browned and lightly crisp. Freeze the marinated portions ahead for easy taco or burrito-bowl meals.

8 servings405 minMexican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 kg Boneless, skinless chicken thighs (Cleaned and dried)
1.5 Medium onions (Thinly sliced)
9 Garlic cloves
80 g Chipotle peppers in adobo (Peppers only; approximately 80 g)
1.5 cup Orange juice
3 tbsp Apple cider vinegar
6 tbsp Brown sugar
45 g Achiote paste
3 tbsp Ancho chile powder
1 tbsp Ground cumin
1 tbsp Dried oregano
1.5 tbsp Salt
6 cup Pineapple (Chopped; add ¾ cup per serving, or 1½ cups per 2-serving freezer bag)

Steps

1
Add the chipotle peppers, orange juice, apple cider vinegar, brown sugar, achiote paste, ancho chile powder, cumin, oregano, and salt to a blender. Blend until the marinade is completely smooth.
2
Clean and pat the chicken thighs dry. Divide the chicken evenly among four freezer-safe bags or containers, with about two servings in each.
3
Divide the sliced onion evenly among the four bags or containers. Pour the blended marinade over the chicken and onions, seal, and mix or massage gently until everything is well coated.
4
Marinate the chicken in the refrigerator for at least 6 hours and up to 2 days. If freezing, lay the sealed bags flat and freeze. Keep frozen for up to 3–4 months.
5
When ready to cook, thaw one portion in the refrigerator. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment or foil.
6
Spread the thawed chicken and onions over the lined sheet pan. Add ¾ cup chopped pineapple per serving—1½ cups for one two-serving bag—and toss with enough marinade from the bag to coat.
7
Bake on the center rack for 15 minutes. The chicken may release a considerable amount of liquid; carefully drain off excess liquid as needed so the chicken can brown rather than steam.
8
Remove the pan from the oven. Chop the chicken into bite-sized pieces, then return the pieces to the pan and spread them out evenly.
9
Switch the oven to broil. Broil the chopped chicken and onions for 4–5 minutes, watching closely, until browned and slightly crisp around the edges.
10
Serve in tacos or burrito bowls with Mexican-inspired sides and your favorite salsas.

Notes

The stated nutrition is approximately 378 calories, 50 g protein, 11 g fat, and 21 g carbohydrates per serving, though exact values vary by chicken thigh trim and the amount of marinade consumed. Thaw frozen portions in the refrigerator before cooking; do not thaw at room temperature. Drain excess pan liquid before broiling for better browning.