Shito Chicken — Crispy & Spicy
Pan-fried chicken thighs glazed in shito — a punchy Ghanaian chili oil with tomato and garlic. Ready in 20 minutes, served with rice or flatbread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in skin-on
- 4 pieces whole dried red chilies
- 1 can (14 oz) or 2 medium fresh, chopped tomatoes, fresh or canned
- 3 cloves garlic cloves, minced
- ½ medium onion, finely chopped
- 1 tbsp ginger, minced
Instructions
- 1
Pat chicken dry and season generously with salt and black pepper on all sides.
- 2
Heat 3 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Working in batches if needed, sear chicken skin-side down 5 minutes until golden, then flip and cook 4 minutes. Transfer to a plate.
- 4
Add dried chilies, onion, ginger, and garlic to the same skillet. Stir constantly for 60 seconds until fragrant.
- 5
Pour in tomatoes with juices, scraping up any browned bits. Return chicken to the skillet, skin-side up, and simmer uncovered for 5 minutes.
- 6
Taste and adjust salt. Serve hot with rice or flatbread, spooning shito sauce over each piece.
Tools you’ll need
- large heavy skillet (12-inch cast iron or stainless steel)
- chef's knife
- cutting board
- wooden spoon
- paper towels
- tongs
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