Step 1

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.

Step 2

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.

Step 3

Pan fry for 8 minutes then turn to fry the other side for another 8 minutes.

Step 4

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.

Step 5

When you're sure it's well cooked, take off heat and serve.

Step 6

Pat chicken dry and season with parsley, onion powder, paprika, garlic powder, cayenne pepper, and salt. Mix till well combined.

Step 7

Place a skillet on the stove on medium heat, then add in the oil.

Step 8

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.

Step 9

Take off stove, leave to rest for 3-5 minutes then serve.