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