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, cut into strips.

Cook until skin is blackened, 2 to 3 minutes per side.(Alternatively, preheat oven to broil with rack about 7 inches from heat source.

Place chiles on an aluminum foil–lined baking sheet, and broil until charred, 5 to 8 minutes per side.)Place chiles in a bowl; cover with plastic wrap, and let steam 10 minutes.Rub off skins from chiles, removing as much of the blackened skin as possible.

(Don’t worry if all of the skin doesn’t come off.)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.frozen puff pastry sheets.

(such as Dufour), thawed.packaged guava paste.

(from 1 [14-ounce] block) (such as Iberia), cut crosswise into 12 (1/8-inch-thick) strips.Preheat oven to 400°F with rack in lower third position.