This tactic also helps to create a delicious, decadent richness, with a consistency that’s akin to rice pudding.
Remove and discard stems and seeds.Slice chiles lengthwise into thin strips.. Place chicken thighs, skin side down, in a high-sided 14-inch skillet or Dutch oven with a lid.
Cook over medium, undisturbed, until fat renders and skin is crispy and golden, 10 to 12 minutes.Flip chicken, and cook until lightly golden, about 2 minutes.Transfer chicken to a plate, skin side up; remove and discard all but 1 tablespoon of chicken fat from skillet.. Add onion to drippings in skillet, and cook over medium-low, stirring often, until just softened, about 5 minutes.
Stir in poblanos, garlic, and coriander; cook until fragrant, about 2 minutes.Add tomatoes with their juices, 1 cup water, and remaining 1 teaspoon salt, and stir to combine.
Add chicken, skin side up, to skillet; reduce heat to low, and simmer, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes.
Remove lid, and cook until sauce thickens slightly, 20 to 25 minutes.. Divide chicken and sauce evenly among 4 plates.is finally here.
And while that's all-around excellent news, there is a little sad information we must share.GSUSA announced that it's retiring two beloved flavors at the end of this cookie season: the Girl Scout S’mores and Toast-Yay!
But don't worry, you can still get a stash for this year and pop them in the freezer to savor them just a little bit longer.. "We routinely reevaluate our cookie lineup to make room for new innovations," a GSUSA spokesperson shared with Food & Wine."Discontinuing Toast-Yay!