20 Minute Mexican Shredded Chicken

3 tablespoons extra virgin olive oil
6-8 boneless, skinless chicken thighs (about 1 3/4 pounds)
spice mix:

1/2 teaspoon garlic powder
2 teaspoons ground cumin (grind you own in a mortar and pestle)
1/2 teaspoon powdered red chili i.e. Ancho, chile de arbol or New Mexican
Dash of Cayenne pepper ~ or ~ to taste
1 teaspoon salt (use Kosher or sea salt if you prefer)
1/4 teaspoon ground black pepper
1.  Mix the spices together in a plastic bag. Add the olive oil and combine. Add the chicken and evenly coat. You can refrigerate this even overnight.
2.  Heat olive oil and butter in a large skillet over medium heat.
3.  Add the chicken mixture, cover; cook turning regularly especially in the beginning, until the oil and juices from the chick begin to make a sauce. Add water as needed, 1 tablespoon at a time, to keep the mixture from burning or sticking. Cook until the chicken is cooked throughout, 15 to 20 minutes. Using two forks, shred the chicken in the pan, pulling along the grain to create thin strands.
4.  Continue to heat the shredded chicken, stirring frequently, until the liquid and spices have been absorbed and thicken is fully cooked, 3-5 minutes.
Preparation time: 5 minutes
Total time: 25 to 30 minutes
Makes 6 servings (about 3 cups)