Chicken Cooked in Chocolate Milk

Salt and pepper your chicken thighs and sear them skin-side down in a high-sided pan slicked with neutral oil. Get them good and brown, and then haul them out of the pan and set them aside.

Lower the heat a little and bloom a couple tablespoons of chile powder in the remaining chicken fat, along with two or three jalapeños, stemmed and seeded.

Then add to the pan a couple cups of chocolate milk for every six to eight chicken thighs, and nestle the chicken into it.

Simmer all that for a half-hour, 45 minutes, and you’re good. It’s delicious, a cool weeknight dish, like a magic trick that uses supermarket props.