20-Min Shito Chicken
Crispy pan-fried chicken bathed in Ghanaian shito—a punchy, spicy tomato-and-chile sauce that hits sweet, hot, and savory all at once. One skillet, dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 14 oz canned whole tomatoes
- 1 whole habanero or Scotch bonnet pepper
- ½ medium onion, diced
- 2 tbsp tomato paste
- 1 tbsp ginger, minced
Instructions
- 1
Pat chicken dry, then season generously with salt and black pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken without moving for 3 minutes per side until golden brown, then transfer to a plate.
- 4
In the same skillet, sauté diced onion for 2 minutes, then add minced ginger and tomato paste, stirring for 30 seconds until fragrant.
- 5
Pour in canned tomatoes, add whole habanero, and bring to a simmer. Return chicken to skillet and cook for 5 minutes until chicken is cooked through.
- 6
Remove from heat, discard habanero, and taste for salt and heat. Serve hot over rice or with flatbread.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- plate for resting chicken
- wooden spoon or silicone spatula
- tongs
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