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1
Heat the oven to 375 degrees F and arrange a rack in the upper third.
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2
Set a large cast-iron skillet or heavy oven-safe frying pan over high heat and add 1 tablespoon of the oil.
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3
When the oil is hot but not smoking, add the chicken, skin-side down.
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4
Leave the chicken undisturbed until the skin is crisp and browned, about 5 minutes.
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5
Transfer the chicken to a plate and set aside.
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6
Pour out the oil and discard it.
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7
Set the skillet over medium-high heat and add the remaining oil.
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8
When the oil is hot, add the onion and celery and saute until the onion just starts to brown, about 5 minutes (reduce the heat if it begins to brown sooner).
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9
Add the garlic, chiles and adobo sauce, tomato paste, and brown sugar and cook, stirring, for about 2 minutes more.
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10
Pour in the beer, hot sauce, and vinegar and stir, scraping up any browned bits from the bottom of the pan.
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11
Add the browned chicken thighs to the sauce.
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12
Use tongs to turn the pieces around in the sauce, making sure theyre coated.
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13
Arrange the pieces skin-side up.
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14
Transfer the skillet to the oven and bake until the chicken is tender and opaque throughout, about 30 minutes.
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15
Transfer the cooked chicken with its sauce to a warmed serving platter or individual plates, with mashed or roasted potatoes.
