Instructions

1. 1

   Brown chicken thighs

   • Rinse chicken thighs and pat dry with paper towels. Season both sides with salt and pepper.
   • Place thighs skin-side up in Brava Chef’s Pan and slide, uncovered, into top shelf.
   • Press green button to begin cooking.
   • Note: You will add additional ingredients after 12 minutes.

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2. 2

   Braise chicken

   • Once Brava notifies you, carefully remove Chef’s Pan from Brava. Add chicken stock and salsa verde. Cover with lid and return to top shelf.
   • Press green button to continue cooking.

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3. 3

   Finish and serve

   • When your food is done, carefully remove Chef’s Pan from Brava.
   • Using forks or tongs, gently shred chicken and remove bones. If chicken does not shred easily, return lid and bake for additional 15 minutes.
   • Serve with side of tortillas, if desired.

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