pan to fry and sear the chicken thighs as well as cook the sauce.
6-7Boneless Skinless Chicken Thighs
2 Garlic Cloves
For Spice Rub
2tablespoonLight Brown Sugar
½teaspoonChili Powder(ref note 3)
In a bowl mix all dry ingredients mentioned under spice rub.
Pat dry Chicken thighs with a kitchen towel.
Sprinkle the dry seasoning mix generously on both sides.
Sear the chicken thighs
Heat a heavy cast iron skillet. Add butter and oil.
Stir in garlic cloves and fry for 30 seconds. Garlic should look light golden in color and it loses the raw smell.
Place chicken thighs flat side facing down. Cook on medium-high heat for about 5 minutes, until it is crispy and golden.
Flip and cook the other side now for another 2 minutes on medium-high heat
Add liquids for sauce
Slowly pour 1/4 cup stock to the side of the pan. Add rosemary sprig. Scrap the bottom of the pan to release any brown caramelized bits.
Cover the pan with a lid and cook on high heat for another 2 minutes.
Uncover and simmer it for another minute or so for a thick sauce to form.
Serve along with rice, beans, or veggies with the sauce drizzled on top.
Watch how to make this with step by step instruction video after the recipe.
You might not need all the spice mixture here. Save any leftovers in an airtight container to use later.
Don't overcrowd the pan, or else the chicken will not crisp up and will start to steam instead. If the pan is small, sear it in 2 batches. Then add all the chicken back to the pan and add stock and rosemary.
Substitute Chili powder with paprika or adjust the quantity of chili powder as per taste.