- 4 Chicken thighs with skin
- 1 Large onion
- 3 Serrano peppers (you can use a jalapeño or red bell pepper)
- 1 Celery stalk
- 2 gloves Garlic crushed
- 4 tablespoons Buffalo sauce (low-carb)
- 2 cups Cream cheese
- 1 cup Cheddar cheese shredded
- 1 1/2 tsp Italian herbs
- Salt and pepper to taste
Cut chicken legs, separating chicken thighs and drumsticks. Season and roast.
Debone the chicken, cut it into pieces and pour it into the saucepan.
Cut the vegetables and prepare a mixture of vegetables and cream cheese.
Cover the chicken with the cream, add plenty of cheese and bake for 25 minutes.
Calories: 687kcal | Carbohydrates: 2.7g | Protein: 31.8g | Fat: 59.5g | Fiber: 1g