Recipe: Delicious Mexican-Style Sautéed Chicken Thighs

Mexican-Style Sautéed Chicken Thighs.

You can have Mexican-Style Sautéed Chicken Thighs using 8 ingredients and 20 steps. Here is how you cook that.

Ingredients of Mexican-Style Sautéed Chicken Thighs

1. It’s 2 of Boneless chicken thighs.
2. You need 1 tbsp of ★ Sake (or white wine).
3. It’s 2 tsp of ★ Lemon juice (optional).
4. You need 1 clove of ★ Garlic – finely chopped.
5. Prepare 1/2 tsp of Salt.
6. You need 1 of Pepper.
7. You need 2 tbsp of Cake Flour (or all purpose flour).
8. Prepare 8 of Coriander leaves (for garnishing).

Mexican-Style Sautéed Chicken Thighs instructions

1. Prepare the tomato salsa using. Can be made ahead and stored in the fridge. https://cookpad.com/us/recipes/158550-pickled-tomato-salsa.
2. Prepare the coriander cream sauce, using. Can be made ahead and stored in the fridge. https://cookpad.com/us/recipes/159034-creamy-coriander-sauce.
3. Prepare the ★ marinating ingredients..
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..
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..
6. Start cooking the white rice or Mexican rice. https://cookpad.com/us/recipes/158435-green-mexican-rice.
7. Take the chicken out of the fridge about 30 minutes before you plan to cook it, and let sit at room temperature..
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.).
9. Heat up a frying pan with olive oil over high heat..
10. Put the chicken thighs from Step 7 in the frying pan, skin-side down, and cook for 4 minutes..
11. Wipe off any excess fat that comes out of the skin with a paper towel. (This makes the skin crisp.).
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.).
13. Heat up the Coriander Cream Sauce mentioned in Step 2 in a pot or in the microwave..
14. When it looks like this photo, and 80% of the meat has turned white, it's time to flip it over..
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..
16. Dish up some Mexican rice on a plate, and place the chicken, skin-side up, on top..
17. Spoon some of the coriander sauce and salsa on top of the chicken and garnish with coriander leaves..
18. Put some coriander sauce and salsa in small dishes and serve them on the side..
19. Note #1: The chicken is also good just fried, coated with salt & pepper and your favorite herbs or spices, without the two sauces..
20. Note #2: Tomato-flavored Mexican rice, instead of green rice, also goes well with this..