A dry rub that includes smoked paprika, roasted garlic powder, cayenne and brown sugar gives this stovetop chicken an appealing barbecue-like flavor. For a delicious accompaniment, try our garlic-thyme smashed potatoes (see related recipe at left).
- 1 Tbs. smoked sweet paprika
- 1 tsp. roasted garlic powder
- 1 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- 1 tsp. light brown sugar
- 3 chicken drumsticks, about 1 lb. (500 g) total
- 3 chicken thighs, about 1 1/4 lb. (625 g) total
- 1 Tbs. vegetable oil
In a small bowl, stir together the paprika, garlic powder, salt, cayenne and brown sugar. Rub the spice mixture evenly over the chicken pieces.
In a nonstick fry pan over medium-high heat, warm the oil. Add the chicken, reduce the heat to medium, cover and cook, turning the pieces occasionally, until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 15 to 17 minutes.
Uncover the pan, increase the heat to medium-high and cook until the skin begins to crisp, 2 to 3 minutes. Serve immediately. Serves 2 to 4.