ry pan on the stove. (NO OIL!).
Loosen the skin from
>chicken
ut not smoking; add chicken thighs skin-side down and cook without
eat until shimmering; add chicken thighs skin-side down and cook without
Place chicken breasts still with skin and bone in a large pot. Add carrots,
In a small bowl,
orcestershire sauce.
Place chicken, skin side up, in pie plate; sprinkle with
ngredients. Stir in spinach.
Loosen skin from chicken. Gently separate in center, but
ven to 400\u00b0.
In a food processor, combine the
Wash and dry chicken and season with salt, then
shallots, poblano peppers, and carrots in a multi-cooker (such as
Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
Transfer browned chicken to a plate. Remove skin.
Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.
In a small bowl, mix ketchup
d chile in a glass baking dish. Add the chicken and turn
Position a rack in the center of the
>Scatter tortilla strips on baking sheet, drizzle
oiler pan rack on top; set aside.
In small bowl,
en to 450\u00b0F.
In an ungreased 9x13 baking dish
ulse all ingredients in food processor until
y chicken with