Cumin and Ancho Chicken
Tender chicken thighs seasoned with aromatic cumin and smoky ancho chile powder, pan-fried to create a flavorful crust. A delicious Mexican-inspired dish that's both spicy and savory.
Ingredients
- •2 pounds skinless, boneless chicken thighs
- •3 tablespoons ancho chile powder
- •3 tablespoons ground cumin
- •2 teaspoons kosher salt
- •¼ cup vegetable oil
- •
Cooking Instructions
- 1.
Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
140 min
- 2.
Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
10 min
