Pollo Mississippi Mud

Ingredientes

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 1/2 cup low-sodium chicken broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup jarred pepperoncini peppers, sliced, plus 2 tablespoons brine
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste

Preparación

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

   Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.

3. 3

   In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Sear the chicken in batches for 3-4 minutes per side until deeply golden brown. Remove the chicken and set aside.

4. 4

   Reduce the heat to medium. Add the remaining 6 tablespoons of butter to the pot. Once melted, whisk in the dry ranch mix and brown gravy mix for 1 minute until bubbly and fragrant.

5. 5

   Slowly pour in the chicken broth while whisking to prevent lumps. Add the pepperoncini brine and scrape up any browned bits from the bottom of the pot. Let the gravy simmer for 2 minutes until slightly thickened.

6. 6

   Nestle the seared chicken thighs back into the gravy along with any accumulated juices. Add the sliced pepperoncini on top.

7. 7

   Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 45 minutes, or until the chicken is fork-tender and easily shreds.

8. 8

   Carefully remove the pot from the oven. Using two forks, shred the chicken directly in the pot, mixing it into the gravy.

9. 9

   Place the pot on the stovetop over low heat. Sprinkle the shredded cheddar cheese over the top and stir gently until fully melted and incorporated, creating a creamy 'mud' consistency.

10. 10

    Season with garlic powder and black pepper to taste. Let the dish rest for 5 minutes off the heat before serving. Serve over mashed potatoes, rice, egg noodles, or crusty bread.