61.   Remove chicken to the platter again, pour the sauce over the top and finish with a scattering of nuts.

62.   Remove chicken, and cut or shred into bite-size pieces.

63.   Remove the chicken from the bone and dice it.

64.   Remove the chicken from the marinade and thread onto skewers.

65.   Remove the chicken from the marinade, reserving the peppers and onion, and place chicken in the pan.

66.   Remove the chicken from the pan and cut into tiny pieces.

67.   Remove the chicken from the pan and let rest on a plate.

68.   Remove the chicken from the refrigerator.

69.   Remove the chicken from the sauce and serve immediately, passing the sauce at the table.

70.   Remove the chicken from the skillet and set aside.