Break up the whole tomatoes with your hands in the bowl. Add the chicken and submerge it almost completely in the mixture. Cover lightly and refrigerate for about 18 to 24 hours.
Bring to a gentle boil at about 212 degrees F (100 degrees C). Cover and let cook for 25 minutes or until the chicken’s center is 175 degrees F (80 degrees C). Use a meat thermometer to check the chicken’s temperature. Move the chicken to a plate, using tongs.
Heat the pan to medium-high or 375 to 450 degrees F (190-230 degrees C). [3] X Research source Add the chicken, skin down, to brown for up to 8 minutes. Keep the pieces skin down, but move if necessary to keep the chicken from sticking to the pan. Adjust heat so the chicken doesn’t burn. Internal temperature should be about 175 degrees. [4] X Research source Watch for splatter! Cook for up to about 8 minutes or until the chicken is a deep golden brown.
Enjoy with white rice. Serve with pinot noir or red zinfandel. For a non-alcoholic option, consider ice tea, lemonade, or ginger beer. Place leftovers in the fridge. It tastes even better after a day or two.
Cook for 3 hours on high or for 6 hours on low until the chicken is done.
