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1 1/2 lbs. boneless skinless chicken thighs (or breasts)
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 zucchini, chopped
2 cup shredded cheddar cheese
1/4 cup sour cream
1 15oz. can of black beans, drained
1 14.5 oz. can fire-roasted diced tomatoes
1 14.75 oz. whole kernel fire-roasted corn
1 small jalepeno chopped
2 tbsp. olive oil
4 tsp. Mild BBQ Rub
1 tsp. Woodfired Garlic Rub
1 tsp. Tequila Lime BBQ Rub
3 16oz. Bare Bones® Chicken Bone Broth
1/4 cup cilantro
1 lime, sliced
2 cups blue corn tortilla chips
1 avocado, sliced
Step 1
Combine Mild BBQ Rub, Tequila Lime BBQ Rub and Woodfired Garlic in a small bowl. Season chicken liberally on both sides with seasoning mixture. Set aside for 10 minutes
Step 2
Heat olive oil in a large pot over medium-high heat.
Step 3
Add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, chop or shred to desire thickness.
Step 4
Add zucchini, bell peppers, onion, and jalepeno. Saute vegetables for 5-7 minutes, or until slightly tender.
Step 5
Add corn, fire-roasted tomatoes, black beans, and Bare Bones® Chicken Bone Broth.
Step 6
Bring to a light boil, then reduce heat to low.
Step 7
Add chicken and simmer on low for 20 minutes.
Step 8
Serve with choice of toppings. Enjoy!
Smoky mesquite with sea salt & pepper
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