Slow-Cooked Chicken with Avocado and Cabbage
Chicken thighs are slow-cooked with spices, then finished with a thick avocado broth sauce and fresh cabbage. Avocado adds fat and a soft texture.
Place boneless skinless chicken thigh (900 g) in a multicooker, add water (2000 g), onion (150 g), jalapeño (15 g), garlic (10 g), oregano (10 g), chili pepper (8 g), caraway (4 g), sea salt (10 g), and black pepper (1 g). Stew on low for 8 hours until tender. Reserve 480 g of the broth.
Remove the chicken. Blend 480 g of broth with three quarters of the avocado (150 g) until smooth, return the puree to the chicken, and stir.
Serve the dish with the remaining avocado and finely shredded cabbage (60 g), seasoning further if needed.
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