Cumin And Ancho Chicken
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
49
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat
2
Cover and chill for 2 hours
3
Heat a large cast-iron skillet over medium-high heat
4
Coat pan with a thin layer of oil
5
Working in batches, place thighs in skillet in a single layer (do not crowd)
6
Cover and cook until a crust forms, about 5 minutes
7
Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer
8
Transfer to a platter; let rest for 5 minutes
9
Cut chicken into 1/2" cubes
10
Transfer with any accumulated juices to a medium bowl
11
Season with salt
12
DO AHEAD: Can be made 1 day ahead
13
Let cool slightly
14
Cover; chill
15
Rewarm before serving
16
Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat
17
Cover and chill for 2 hours
18
Heat a large cast-iron skillet over medium-high heat
19
Coat pan with a thin layer of oil
20
Working in batches, place thighs in skillet in a single layer (do not crowd)
21
Cover and cook until a crust forms, about 5 minutes
22
Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer
23
Transfer to a platter; let rest for 5 minutes
24
Cut chicken into 1/2" cubes
25
Transfer with any accumulated juices to a medium bowl
26
Season with salt
27
DO AHEAD: Can be made 1 day ahead
28
Let cool slightly
29
Cover; chill
30
Rewarm before serving