Muslos de pollo al queso cheddar y ranchera

Ingredientes

• 10 boneless (skinless chicken thighs)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup sour cream
• 6 ounces shredded cheddar cheese
• 1 batch ranch seasoning (recipe below)
• 4 cloves garlic (minced)
• 2 green onions (minced)
• 1 tablespoon avocado oil
• 56 grams pork rind crumbs
• Fresh parsley (dill, and green onions to garnish (optional))
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Preparación

1. 1

   Preheat the oven to 400°F and season the chicken thighs with salt and pepper on both sides. Set chicken thighs aside.

2. 2

   In a small bowl, combine sour cream, sharp shredded cheddar cheese, and the ranch seasoning mixture, garlic, and green onions.

3. 3

   Drizzle the avocado oil in a 10.25” or larger cast iron skillet. Place chicken thighs in the skillet.

4. 4

   Cover the chicken thighs with sour cream and cheese mixture. Press the pork rind crumbs on top of the mixture to ensure they stick.

5. 5

   Cook the chicken for 20-25 minutes, until the internal temperature of the thickest part reaches at least 165°F. Broil for 5-7 minutes on high to crisp the top of the chicken thighs until golden brown and crispy. Serve immediately.