Chicken thighs Pepper jack cheese Chicken bone broth Avocados Tomatillos Cherry tomatoes Yellow pepper Serrano peppers Cilantro Cumin Chili Powder Cayenne Powder Salt
Heat a skillet with 2 tablespoons olive oil.
Rub the chicken with the salt and spices, add to the hot oil, skin side down.
While chicken is cooking, sauté the tomatillos in a tablespoon of butter, do the same with the sliced peppers.
Slice the serranos into coins, and the avocados into eights. Heat the chicken broth on the stovetop or in a microwave.