Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mexican-style sautéed chicken thighs. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mexican-Style Sautéed Chicken Thighs is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Mexican-Style Sautéed Chicken Thighs is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mexican-style sautéed chicken thighs using 8 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Mexican-Style Sautéed Chicken Thighs:
- Make ready 2 Boneless chicken thighs
- Get 1 tbsp ★ Sake (or white wine)
- Get 2 tsp ★ Lemon juice (optional)
- Take 1 clove ★ Garlic - finely chopped
- Make ready 1/2 tsp Salt
- Get 1 Pepper
- Make ready 2 tbsp Cake Flour (or all purpose flour)
- Take 8 Coriander leaves (for garnishing)
Instructions to make Mexican-Style Sautéed Chicken Thighs:
- Prepare the tomato salsa using. Can be made ahead and stored in the fridge. - - https://cookpad.com/us/recipes/158550-pickled-tomato-salsa
- Prepare the coriander cream sauce, using. Can be made ahead and stored in the fridge. - - https://cookpad.com/us/recipes/159034-creamy-coriander-sauce
- Prepare the ★ marinating ingredients.
- Remove any excess fat from the chicken thighs, but leave the skin on. Make some cuts in the thicker parts of the meat and spread to even the thickness.
- Place the chicken thighs in a dish, skin-side down, and put the ★ marinating ingredients on top. Cover with plastic wrap and chill in the fridge for 30 minutes to 3 hours.
- Start cooking the white rice or Mexican rice. - - https://cookpad.com/us/recipes/158435-green-mexican-rice
- Take the chicken out of the fridge about 30 minutes before you plan to cook it, and let sit at room temperature.
- Lightly pat dry the chicken with paper towels, sprinkle both sides with salt and pepper and dredge with flour. (This traps the flavor inside.)
- Heat up a frying pan with olive oil over high heat.
- Put the chicken thighs from Step 7 in the frying pan, skin-side down, and cook for 4 minutes.
- Wipe off any excess fat that comes out of the skin with a paper towel. (This makes the skin crisp.)
- Lower the heat to medium and cook for 8 more minures. (Keep an eye on it, and adjust the heat if it looks like it's getting too brown.)
- Heat up the Coriander Cream Sauce mentioned in Step 2 in a pot or in the microwave.
- When it looks like this photo, and 80% of the meat has turned white, it's time to flip it over.
- Turn it over and cook it for 4 minutes. If it's no longer pink on the inside when cut with a knife, it's ready.
- Dish up some Mexican rice on a plate, and place the chicken, skin-side up, on top.
- Spoon some of the coriander sauce and salsa on top of the chicken and garnish with coriander leaves.
- Put some coriander sauce and salsa in small dishes and serve them on the side.
- Note #1: The chicken is also good just fried, coated with salt & pepper and your favorite herbs or spices, without the two sauces.
- Note #2: Tomato-flavored Mexican rice, instead of green rice, also goes well with this.
So that’s going to wrap it up with this exceptional food mexican-style sautéed chicken thighs recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
