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Learn more ā4 servings
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Season the chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer inserted into the thickest piece reads 165Ā°F (74Ā°C), about 5ā6 minutes. Transfer the chicken to a plate and set aside.
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