81.   Heat the oil in a large Dutch oven over medium-high heat.

82.   Heat the oil in a large frying pan and gently saute the chili, garlic and onion until soft and golden brown.

83.   Heat the oil in a large heavy skillet.

84.   Heat the oil in a large heavy soup pot.

85.   Heat the oil in a large pot over high heat.

86.   Heat the oil in a large skillet and brown the chicken on both sides, seasoning with salt and pepper while it cooks.

87.   Heat the oil in a large skillet and brown the shanks on all sides.

88.   Heat the oil in a large skillet and cook over medium-high heat.

89.   Heat the oil in a large skillet or Dutch oven.

90.   Heat the oil in a large skillet over a medium-high flame.