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; 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; 0.75 cup pineapple (Chopped; per serving. Use 1.5 cups per 2-serving freezer bag, or 6 cups total for 8 servings.)

Recipe by Shredded & Fed @shreddedandfed · Instagram

Imported by Tyffany Patrier on SeeMeCook

Tender chicken thighs marinated in a smoky, tangy chipotle-achiote sauce with orange juice, brown sugar, and spices, then roasted with pineapple until browned and slightly crisp. The recipe makes four freezer packs for convenient 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
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
0.75 cup pineapple (Chopped; per serving. Use 1.5 cups per 2-serving freezer bag, or 6 cups total for 8 servings.)

Steps

1
Add the garlic, chipotle peppers, orange juice, apple cider vinegar, brown sugar, achiote paste, ancho chile powder, cumin, oregano, and salt to a blender. Blend until smooth.
2
Clean and dry the chicken thighs. Divide the chicken among 4 freezer-safe bags or containers, with 2 servings in each.
3
Divide the sliced onion among the bags or containers. Pour the blended marinade over the chicken and onions, then mix well to coat.
4
Marinate the chicken in the refrigerator for at least 6 hours or up to 2 days. If freezing, freeze the bags or containers flat and keep frozen for up to 3–4 months.
5
Thaw a freezer pack in the refrigerator. Spread the chicken and onions onto a lined sheet pan.
6
Add ¾ cup chopped pineapple per serving—1½ cups for each 2-serving bag—and toss with enough marinade from the bag to coat the chicken, onions, and pineapple.
7
Bake on the center rack at 425°F for 15 minutes. Drain off excess liquid as needed during cooking, since the chicken may release quite a bit of liquid.
8
Remove the chicken from the oven and chop it into bite-sized pieces. Return the chopped chicken to the sheet pan.
9
Broil for another 4–5 minutes, until the chicken is browned and slightly crisp around the edges.
10
Serve in tacos or burrito bowls with your favorite Mexican-inspired sides and salsas.

Notes

The source lists 378 calories, 50 g protein, 11 g fat, and 21 g carbohydrates per serving. The recipe does not specify whether to reserve or discard remaining marinade; use only marinade from the bag as directed and handle it as raw-chicken marinade. Freezer storage is listed as up to 3–4 months.