A quick and easy version of al pastor using a tasty marinated chicken that’s cooked in a skillet.
Tacos al pastor are one of my favourite Mexican foods! Al pastor is Mexican style of cooking pork, which is seasoned with dried chilies, spices, pineapple, and typically achiote paste, assembled in a vertical rotisserie, called a trompo (spinning top), and slowly cooked! Although traditional pork al pastor is simply amazing, it takes a bit of time and effort to make, so I like this skillet chicken al pastor as a quick and easy alterative! In this version chicken (or pork) is marinated in the regular seasonings before cooking in a skillet! One of the best parts of al pastor is the pineapple flavour and I like to add chunks of pineapple to the skillet with the chicken; little bursts of juicy sweet and tangy! Throw the chicken al pastor into tacos, burritos, quesadillas, etc!
Skillet Chicken al Pastor
Prep Time:10 minutes Soak Time:20 minutes Marinate Time:20 minutes Cook Time:15 minutes Total Time:25 minutes Servings: 8
A quick and easy version of al pastor using a tasty marinated chicken that’s cooked in a skillet.
ingredients
- 2 dried guajillo chilies, stems and seeds removed (or 1 tablespoon guajillo chili powder)
- 2 chipotle chilies in adobo sauce, chopped
- 1 (14 ounce) can pineapple, divided (liquid and pieces)
- 1 tablespoon achiote/annatto paste (optional)
- 1/2 cup onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice (or more vinegar)
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 2 tablespoons oil
- 2 pounds boneless and skinless chicken breasts or thighs, cut into bite sized pieces
directions
- Soak the dried guajillo chilies in 1/2 cup of just boiled water until tender, about 20 minutes.
- Puree the soaked chilies, chipotle chilies in adobo sauce, pineapple juice, achiote paste, onion, garlic, cider vinegar, lime juice, cumin, oregano, and salt. (If the sauce is too thick, add some of the water that the chilies were soaked in.)
- Marinate the chicken in half of the sauce for 20 minutes, covered, in the fridge, reserving the remaining sauce.
- Heat the oil in a large skillet, shake off the excess marinade from the chicken and cook in the skillet, about 10 minutes.
- Add the pineapple pieces and some of the reserved sauce, toss and enjoy!
Note: Pineapple really tenderises meat! You don’t want to let the chicken marinate in it overnight, 20 minutes to a few hours is perfect!
Option: Puree some of the pineapple in the marinade along with the juices.
Note: I like to use canned pineapple in the marinade and fresh pineapple in the pan with chicken.
