The stew that this is adapted from had a secret ingredient : cola! We take what we want from the flavors of this sugary beverage - citrus, vanilla and cinnamon - and leave the sugar and caffeine behind. The long list of ingredients may look intimidating but they don't require a lot of preparing. Perfect as a taco filling or on top of a sweet potato. Trust us, it works!
Course: Main Course, Taco filling
Keyword: bone broth, crockpot, slow cooked, tacos
2 poundsChicken thighsbone-in, skin-on
1mediumWhite onion, diced into 1/2 inch cubes
1mediumOrange, sliced in halfabout 8 ounces
1largeLemon, sliced in halfabout 4 ounces
1largeLime, sliced in halfabout 4 ounces
1Jalapeno, sliced lengthwise
1cupTaking Stock Unsalted Chicken Bone Broth
1/4tspGround Coriander seed
4Sweet potatoes, steamed or roasted skin on and split
8smallFlour tortillas, warmed (optional)
2Radishes, thinly sliced
4sprigsCilantro, rinsed and dried
2ouncesChihuahua cheese, crumbledSub fresh goat cheese or ricotta salata
1Firm but ripe avocado, sliced
Program a 6-quart crockpot to high (4 hour) cook.
In your favorite pan, heat the olive oil over medium high heat. Season the chicken thighs with salt and pepper. In small batches, add the chicken thighs, skin side down, and cook until the skin is caramel brown, about 6 minutes. You will not need to cook the flesh side of the chicken. Place the browned chicken to the crockpot, skin side up.
Repeat the above step with remaining chicken.
Pour off any extra fat from the pan. Heat the pan to medium and add the chopped onions. Cook until lightly browned, 5 minutes. Add the onions to the crockpot.
Pour Taking Stock Unsalted Chicken Bone Broth into the pan. Bring to a simmer, scraping any browned bits off the bottom of the pan. Pour into the crockpot.
Add the remaining ingredients to the crockpot, squeezing the orange, lemon and lime before adding the fruit to the pot. Cook the stew, covered, for 5 hours.
After 5 hours, turn the crockpot down to the lowest setting (warm) and remove the chicken thighs from the crockpot to a clean surface. Let cool for several minutes. Remove the chicken from the bone, and remove and discard skin. Shred the chicken and add it back to the crockpot.
Remove and discard the pieces of citrus and the jalapeño. Let the chicken stew, covered, for 30 more minutes.
Ladle 1/4 of the chicken and broth over the center of the sweet potato. Alternatively, use tortillas. Garnish with the radish, cheese, cilantro, and avocado. Serve hot.