Pan-Fry

1. Combine paprika, brown sugar, cayenne, 1 1/4 teaspoons salt, and 2 teaspoons pepper in a small bowl. Sprinkle skinless sides of chicken with 2 tablespoons spice mixture; set remaining mixture aside.

2. Place chicken, skin-side down, in a large nonstick skillet, then cook over medium-high until well browned, 10 to 12 minutes. Flip and continue to cook until second sides are browned, 4 to 6 minutes; transfer to a large plate.

3. Pour off all but 2 tablespoons fat from skillet, then add onion and cook, stirring frequently, until soft, about 4 minutes. Add remaining spice mixture and cook, stirring constantly, 30 seconds. Stir in water, ketchup, molasses, and vinegar and bring to a simmer, then nestle chicken in sauce. Cover, reduce heat to medium-low, and cook until chicken is very tender, about 20 minutes.

4. Transfer chicken to a clean plate, leaving sauce in skillet, and let sit until cool enough to handle. Remove and discard skin, then shred meat into small pieces (discard bones or save for later use). Add chicken back to skillet and cook over medium-high, stirring frequently, until meat is hot throughout and sauce clings to it tightly, about 2 minutes.

Source: Hannaford fresh Magazine, January-February 2021