Seared Chicken Thighs with Mexican Relish

  • ¾ tsp. smoked paprika
  • 1 tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. white pepper
  • ¼ tsp. black pepper
  • ¼ tsp. dried thyme leaves
  • ¼ tsp. dried oregano leaves
  • 1 lb. boneless, skinless chicken thighs
  • 2 T. cooking fat of your choice (I used bacon fat)
  • 1 large ripe tomato, diced
  • ½ c. chopped sliced radish
  • ¼ c. diced red onion
  • ¼ c. chopped packed cilantro leaves
  • Lime juice, to taste

In a small bowl, combine the seasonings (smoked paprika through oregano leaves) to make a rub. Rub the mixture generously into the chicken thighs. Let rest while you prepare the skillet.

Heat the cooking fat of your choice over medium-high heat. When the cooking fat is hot, add the chicken and allow to fry without moving it for 3-5 minutes. When you do move it, it should be crisp and a bit blackened. Continue cooking using this method until the chicken is fully cooked.

As the chicken is cooking, make the relish. Combine the remaining ingredients (diced tomato through lime juice) in a medium-sized bowl. Toss to combine. Set aside.

To serve, place 2-3 chicken thighs on a serving plate and spoon a generous amount of relish over the top.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes

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