Cumin and Ancho Chicken

By nancytripp

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 3 tablespoons ancho chile powder
• 3 tablespoons ground cumin
• 2 teaspoons kosher salt plus more
• Vegetable oil (for frying)
• Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

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.

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