Salt and pepper both sides of the chicken thighs. For an even slab of meat, cut off the excess.
Heat a little vegetable oil in a frying pan (if using a Teflon pan, you don't need any). On low-medium heat, cook the chicken from Step 1 with the skin side down. It's OK if the pan isn't hot yet.
Place a plate over the chicken and put a 2 liter kettle (or something similar) on top and cook for 6-7 minutes.
Check to see if the chicken has browned, then turn the pieces over. Pat excess oil with paper towels. Saute the chicken on the other side for 2-3 minutes until the meat becomes plump.
Once the chicken has finished cooking, cut into bite-sized pieces and serve on a plate.
This shows the chicken as a sandwich filling.
Story Behind this Recipe
I wanted to make a delicious and simple chicken thigh dish.
-If one thigh is too much for one portion, it's OK to serve one portion for 2 people. -Be careful not to burn yourself, as the oil may spit in the pan. -When cooking the chicken with the skin side down, check the browning after about 6 minutes. -In Step 4, thoroughly remove excess oil.