These brown-seared chicken thighs are super simple to make - hence the name! They are ready in just about 30 minutes and require very few simple ingredients. Great to make on a busy weeknight.
2.5lbs1 kg. boneless, skinless chicken thighs, diced
1teaspoonsmoked paprika
1/2teaspoonground black pepper
1lb500 gm. sliced button mushrooms
1/4cupsoy sauce
Instructions
Trim off excess fat and slice each chicken thigh into about 6 smaller pieces.
Season chicken with smoked paprika and ground black pepper. Toss to combine.
Heat a large non-stick skillet over medium-high heat and add the chicken thighs. I don't add cooking oil because the chicken thighs release their juice. You can of course add cooking oil if you prefer.
Stir the chicken occasionally and until the juices begin to evaporate.
Stir in the mushrooms and pour the soy sauce over the chicken and mushroom mixture.
Increase the heat to high and allow the rest of the liquid to evaporate. Turn the heat down to medium and brown the chicken thighs. Add ground black pepper or a little more soy sauce to taste.
Notes
- Use a non-stick skillet- It's important to allow the liquid from the chicken to evaporate on higher heat in order to achieve the caramelized-brown seared look and slightly crispy chicken thighs.