• Clean and pat the thighs dry with a paper towel.

  Add the chicken thighs into a bowl then add in paprika, parsley, onion powder, garlic powder, cayenne pepper, and salt. Mix till well combined and the thighs are evenly coated in the spice rub.
• Place a large cast iron skillet or frying pan on the stove over a medium heat.Add oil into the pan then place the chicken thighs in the frying pan with the skin side down.
• Pan fry for 8 minutes then turn to fry the other side for another 8 minutes.
• Add in water, cover the pot and cook on low heat for 12 -15 minutes or till cooked and when checked pierced with a fork, the juice runs clear, and there's no blood or pinkiness in the middle.

  You can also check with a meat instant thermometer that the temperature is at least 75C/ 165F.
• When you're sure it's well cooked, take off heat and serve.

Pan Fried Boneless Chicken Thighs

• Pat chicken dry and season with parsley, onion powder, paprika, garlic powder, cayenne pepper, and salt. Mix till well combined.
• Place a skillet on the stove on medium heat, then add in the oil.
• Lay the chicken thighs in the skillet and pan fry for 6 minutes without moving them.

  Flip them over and cook the other side for another 6 minutes or till cooked and no pinkiness in the middle.
• Take off stove, leave to rest for 3-5 minutes then serve.