Serving Size- 4-6 (With large Crockpot)
Difficulty Level- Easy
Time- Prep- 30min Cook- 3-5 hrs
- 3hrs for cooked chicken and 7hrs for fall off the bone. Always check temperature of the chicken for proper doneness.
Ingredients List:
- 4-6 Bone-In skin on Chicken Thighs
- Pueblo Seasoning (Old West Spice Company)
- 1/3 cup Chicken Broth (Less Sodium preferred)
- 1/4 cup Ghee (Can substitute with butter if needed) Don't use oil as sub here!
-1 Shallot thick chop
- 1 1/2 cups chopped Bell Peppers
- 2 TBSP Olive Oil (Used to sear Chicken Thighs)
- Garnish (We are using Chives) (Charred Avocado, optional)
Directions:
2) Pre-heat frying pan or iron skillet with olive oil until super-hot. (Can add a little extra Ghee with the olive oil if desired)
3) At same time start Crockpot on LOW and add Ghee and Chicken Broth to the crockpot.
4) Once Pan or Skillet has reached the correct temperature add 1-2 chicken thighs at a time, skin side down and sear until crispy and blackened, about 5-6 minutes. Then flip and cook other side 1-2 minutes, remove and continue searing the remaining chicken in small batches until done. Once all the chicken is done add them to the bottom of the crockpot skin side up.
Serve:
Serve Chicken over rice!!
** In our picture we are serving the Pueblo Con Pollo over Long Grain Wild Rice with a charred Avocado, Roasted Corn and topped with chives.
Do it different, Do it better, Own your flavor!
