I started with these bone-in thighs, and sprinkled them with paprika and garlic powder...when I do this dish the next time, I think I will wait and add the spices to the "skin side" after it's turned up after the first round of cooking.
I got the pan to the right heat using the technique detailed
here, and then added a very little bit of Canola oil. I cooked each side (skin side down first!) for between 4-5 minutes, and then set them aside on some paper towels to drain.
Served with raw broccoli (there was more there, but I munched a bit during the chicken cook time), and a can of black beans warmed with some
Adobo seasoning.
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