Mexican-Style Sauteed Chicken Thighs
- 2 Boneless chicken thighs
- 1 tbsp Sake (or white wine)
- 2 tsp Lemon juice (optional)
- 1 clove Garlic - finely chopped
- 1/2 tsp Salt
- 1 Pepper
- 2 tbsp Cake Flour (or all purpose flour)
- 8 Coriander leaves (for garnishing)
- Prepare the tomato salsa using.
- Can be made ahead and stored in the fridge.
- Prepare the coriander cream sauce, using.
- Can be made ahead and stored in the fridge.
- 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.
- 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.
chicken thighs, white wine, lemon juice, garlic, salt, pepper, flour, coriander
Taken from cookpad.com/us/recipes/158434-mexican-style-sauteed-chicken-thighs (may not work)