mexican chicken thighs
Mexican Chicken Thighs 1 tablespoon minced garlic 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 6 chicken thighs, bon...
Ingredients
- 1tablespoonminced garlic
- 11/2 teaspoons ground cumin
- 1/2teaspoondried oregano
- 1/2teaspoonsalt
- 1/8teaspoonfreshly ground pepper
- 6chicken thighs, boned and skinned if possible
- 2tablespoonolive oil or vegetable oil
Directions
- 1
Mexican Chicken Thighs 1 tablespoon minced garlic 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon fre
- 2
If chicken thighs aren't skinned, remove and discard their skins
- 3
Put chicken thighs on top, then turn them over, so as to coat the thighs with the seasoning mix
- 4
Put the olive oil in a wide skillet over medium-high heat
- 5
When the oil is hot, add the chicken thighs and cook 7 to 8 minutes
- 6
Turn the chicken thighs over and cook 7 to 8 minutes more, or until cooked through (it will take longer for thighs that are not boned)
- 7
At this point, you may either serve the thighs as is, with sides of tortillas, refried beans and tomato salsa, or you may cut or shred the c
- 8
Guests can help themselves to servings of all the food and use them as fillings, or not, as they choose