Cumin and Ancho Chicken

Name: Cumin and Ancho Chicken
Yield: 4 servings
Ingredients: 1 2 pounds skinless, boneless chicken thighs; 1 3 tablespoons ancho chile powder; 1 3 tablespoons ground cumin; 1 2 teaspoons kosher salt plus more; 1 Vegetable oil (for frying); 1 Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

From the kitchen of Carly

Chicken thighs coated in earthy cumin and deep ancho chile powder, then seared in cast iron until the spices form a burnished crust. Tender, juicy, and boldly seasoned, this one works for bowls, tacos, or straight off the plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds skinless, boneless chicken thighs
13 tablespoons ancho chile powder
13 tablespoons ground cumin
12 teaspoons kosher salt plus more
1Vegetable oil (for frying)
1Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

Instructions

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.