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Mexican-style Sautéed Chicken Thighs Recipe

Mexican-Style Sautéed Chicken Thighs Recipe
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Serving : 2
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Prepare the ingredients before making Mexican-Style Sautéed Chicken Thighs in your home. Then, follow these steps below to serve Mexican-Style Sautéed Chicken Thighs for your family or friends.

Ingredients: Mexican-Style Sautéed 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)

How to Make Mexican-Style Sautéed Chicken Thighs

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Mexican-Style Sautéed Chicken Thighs in your home by yourself.

    Step 1
  • Prepare the tomato salsa using. Can be made ahead and stored in the fridge.
  • Step 2
  • Prepare the coriander cream sauce, using. Can be made ahead and stored in the fridge.
  • Step 3
  • Prepare the ★ marinating ingredients.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • Start cooking the white rice or Mexican rice.
  • Step 7
  • Take the chicken out of the fridge about 30 minutes before you plan to cook it, and let sit at room temperature.
  • Step 8
  • Lightly pat dry the chicken with paper towels, sprinkle both sides with salt and pepper and dredge with flour. (This traps the flavor inside.)
  • Step 9
  • Heat up a frying pan with olive oil over high heat.
  • Step 10
  • Put the chicken thighs from Step 7 in the frying pan, skin-side down, and cook for 4 minutes.
  • Step 11
  • Wipe off any excess fat that comes out of the skin with a paper towel. (This makes the skin crisp.)
  • Step 12
  • 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.)
  • Step 13
  • Heat up the Coriander Cream Sauce mentioned in Step 2 in a pot or in the microwave.
  • Step 14
  • When it looks like this photo, and 80% of the meat has turned white, it's time to flip it over.
  • Step 15
  • 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.
  • Step 16
  • Dish up some Mexican rice on a plate, and place the chicken, skin-side up, on top.
  • Step 17
  • Spoon some of the coriander sauce and salsa on top of the chicken and garnish with coriander leaves.
  • Step 18
  • Put some coriander sauce and salsa in small dishes and serve them on the side.
  • Step 19
  • Note #1: The chicken is also good just fried, coated with salt & pepper and your favorite herbs or spices, without the two sauces.
  • Step 20
  • Note #2: Tomato-flavored Mexican rice, instead of green rice, also goes well with this.
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