Stovetop Bone-in Chicken Thighs with Cumin and Ketchup Recipe
This stovetop bone-in chicken thigh recipe features tender, flavorful chicken simmered in a spiced marinade and finished with a tangy ketchup glaze. The simple yet aromatic combination of cumin, vinegar, and chili flakes creates a deliciously moist and savory dish perfect for a hearty meal in just 30 minutes.
- Prep Time: 5 minutes (plus up to 2 hours marination time optional)
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes (excluding marination time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Marinade
- 2 lb bone-in, skinless chicken thighs
- 2 ½ tbsp distilled white vinegar
- 2 tbsp olive oil or neutral oil (such as grapeseed oil)
- 1 tbsp cumin seeds
- 1 ½ tsp kosher salt (or 1 ¼ tsp fine sea salt or table salt)
- 1 tsp crushed red chili flakes (plus more to taste)
- ¾ tsp freshly ground black pepper
- 2 tbsp ketchup
Instructions
- Marinate the Chicken: Place the chicken thighs in a medium bowl and toss with distilled white vinegar, oil, cumin seeds, salt, crushed red chili flakes, and black pepper until well coated. Cover and let marinate at room temperature for up to 2 hours or refrigerate for up to 24 hours. This step is optional but recommended for optimal flavor.
- Heat the Pan: Preheat a large, wide pan or Dutch oven with a lid over medium heat. Add the marinated chicken along with any accumulated juices. If you skipped marinating, add all ingredients except ketchup directly to the pan. Stir well to combine.
- Simmer the Chicken: Spread the chicken pieces in a single layer in the pan. Reduce heat to low or low-medium to maintain a gentle simmer. Cover the pan and cook for about 25 minutes, tossing the chicken halfway through cooking to ensure even simmering until fully cooked.
- Reduce the Sauce: Increase heat to high and bring the remaining liquid to a boil. Cook until most of the liquid has evaporated, approximately 5-6 minutes, thickening the sauce around the chicken.
- Finish with Ketchup and Sear: Stir in the ketchup and sauté the chicken for about 2 minutes, stirring only occasionally to allow the chicken to lightly sear and caramelize. Once the moisture evaporates completely, turn off the heat and serve immediately.
Notes
- Using skinless chicken thighs ensures tenderness and faster cooking.
- The optional marination enhances flavor and tenderness but can be skipped if short on time.
- Adjust crushed red chili flakes to your preferred spice level.
- Use a heavy-bottomed pan or Dutch oven to prevent sticking and promote even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
