Luckily, I don’t have to worry about making my own bone broth anymore because Kettle & Fire makes shelf-stable bone broths with the highest quality organic free range chicken bones, herbs, and vegetables, and no preservatives or additives. Plus, Kettle & Fire simmers their chicken bones for 10+ hours with apple cider vinegar and sea salt to draw out all the benefits of essential amino acids and gut-supporting collagen.
Place chicken thighs and bone broth in a stock pot or your InstantPot Pressure Cooker. If using a stock pot, cover and bring to a boil on high heat. Reduce heat and simmer for 2 hours. If using an InstantPot Pressure Cooker, set to high pressure for 35 minutes.
Preheat oven to 375°F (190°C).
Strain the bone broth from the chicken and shred the chicken in the pot or pressure cooker. Add the tomato sauce, diced onion, diced bell pepper, avocado oil, chili powder, paprika, garlic powder, ground cumin, ground cayenne, and salt. Stir to coat.
Scoop out the insides from the zucchini pieces, leaving about ¼-inch (6 mm) thickness on all sides. Place the zucchini pieces scoop side up on a cookie sheet.
Divide the chicken mixture between the zucchini pieces. Then, cover in cheese if using. Transfer the cookie sheet to the preheated oven and bake for 25 to 30 minutes, until cheese has melted and zucchini is fork-tender.
Remove from the oven and top with sour cream, tomato, and cilantro.
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