Recipe information
Yield
6 Servings
Ingredients
2
pounds skinless, boneless chicken thighs
3
tablespoons ancho chile powder
3
tablespoons ground cumin
2
teaspoons kosher salt plus more t
Vegetable oil (for frying)
Need to make a substitution?
Preparation
Step 1
Toss chicken with ancho chile powder, cumin, and 2 tsp. 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.
Step 2
Cut chicken into 1/2-inch 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 260 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 125 Carbohydrates (g) 6 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 31 Sodium (mg) 780