Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 680.65 Kcal (2850 kJ) | ||
| Calories from fat | 603.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.1g | 103% | |
|---|---|---|---|
| Cholesterol | 158.55mg | 53% | |
| Sodium | 790.38mg | 33% | |
| Potassium | 233.33mg | 5% | |
| Total Carbs | 5.5g | 2% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 15.97g | 32% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 2mg | 11% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 424.59 Kcal (1778 kJ) | ||
| Calories from fat | 376.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.86g | 103% | |
|---|---|---|---|
| Cholesterol | 98.9mg | 53% | |
| Sodium | 493.04mg | 33% | |
| Potassium | 145.55mg | 5% | |
| Total Carbs | 3.43g | 2% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 9.96g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.8mg | 44% | |
| Iron | 1.2mg | 11% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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