Pour about 1 cup of water into a large skillet with a lid. Place the chicken thighs inside the pan, skin side up. Turn the heat to high. Cover the skillet with a lid, leaving about a 1 1/2 inch crack to let the steam escape.

In about 20-25 minutes, when almost all of the water has evaporated, turn the heat down to low, flip the thighs, cover leaving a 1-inch crack, and fry until the skin is deep golden brown, about 10 minutes.

Season the thighs with salt and pepper, flip (now should be skin side up) and season the other side with salt and pepper.

Cover, leaving a 1-inch crack, and continue cooking for about another 7-10 minutes, until internal temperature hits about 180F-185F.

Remove from the skillet and serve with your favorite side dish.