1 tablespoon olive oil
1 1/2 teaspoons salt
1/4 teaspoon paprika
1 1/2 tablespoons minced fresh chile peppers
1/2 teaspoon ground cumin
2 tablespoons chili powder
1 dash hot pepper sauce
1/4 teaspoon garlic powder
Heat olive oil in a saucepan over medium heat. Sprinkle salt over chicken thighs. Heat olive oil in large skillet over medium heat. Add chicken thighs and sprinkle with paprika. Cook, stirring chicken, for 2 to 3 minutes on each side. Sprinkle seasoning mixture over chicken, then spoon through side of skillet, turning.
Reserve 4 chicken breasts from the oven. Place thighs in oven 25 minutes in order of cooking, or until chicken juices run clear.
Return chicken breasts to oven. Reduce oven temperature to 375 degrees F (190 degrees C).
Place another chicken breast in oven, but this time place on a cutting board. Spread 2 tablespoons olive oil over chicken and top with another tablespoon of baking powder. Scoop out leg halves and roll in brown sugar. Transfer chicken to a 1-quart casserole dish.
Bake in preheated oven for 15 minutes, or until chicken breasts are crisp and juices run clear.
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