Cumin and Ancho Chicken

Name: Cumin and Ancho Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pounds skinless, boneless chicken thighs; 3 tablespoons ancho chile powder; 3 tablespoons ground cumin; 2 teaspoons kosher salt; ¼ cup vegetable oil

Tender chicken thighs seasoned with aromatic cumin and smoky ancho chile powder, pan-fried to create a flavorful crust. A delicious Mexican-inspired dish that's both spicy and savory.

6 servings

2 hr 30 min

Published October 4, 2025

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Ingredients

•2 pounds skinless, boneless chicken thighs
•3 tablespoons ancho chile powder
•3 tablespoons ground cumin
•2 teaspoons kosher salt
•¼ cup vegetable oil
•

Cooking Instructions

1.
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.
140 min
2.
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.
10 min