One package of chicken thighs (skinless preferred)

3 tablespoons of Olive oil

1 tablespoon of onion powder

1 tablespoon of garlic powder

1 tablespoon of chili powder

Salt & Pepper to taste

1 10.5 oz can of chicken broth

1 tablespoon of Oregano


Thoroughly season the chicken thighs on both sides with the onion powder, garlic powder, chili powder and salt and pepper.  Sprinkle with oregano and set aside. In a large skillet, heat olive oil over medium high heat, just at the smoking point. Lay the chicken thighs in the oil, smooth side down, allowing about 6 minutes, until the thigh easily comes away from the skillet.   Turn them and allow another 6 minutes. Reduce heat to medium and add a third of the chicken broth. As the sauce that develops starts to reduce, make sure you scrap the bits from the pan, and add another third, then repeat with the final third until you have a bit of sauce.  Remove from heat and allow to cool. Then serve pouring the sauce over the thighs. Enjoy!