Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They won’t need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but I’d leave as-is and embrace the brothiness
Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They won’t need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but I’d leave as-is and embrace the brothiness
Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They won’t need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but I’d leave as-is and embrace the brothiness