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In a medium bowl, combine the papaya, bell pepper, onion, poblano, cilantro, lime juice and cinnamon. Season with salt and black pepper and let stand for 30 minutes. Season the chicken on both sides with salt and black pepper. Divide the vegetable oil between 2 large nonstick skillets and heat. Add the chicken and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook until done, about 2 minutes longer. Transfer the chicken to warmed plates and top with the salsa and Papaya Syrup.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Grow poblanos — chile rellenos, rajas, dried = ancho chili
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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