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Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt and the black pepper.
Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden and the pieces release easily from the pot. Stir and cook for another 2–3 minutes until the chicken is opaque throughout with no pink at the center, then transfer to a plate.
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