Simple Way to Prepare Super Quick Homemade Mexican-Style Sautéed Chicken Thighs

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Perfect Mexican-Style Sautéed Chicken Thighs. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mexican-Style Sautéed Chicken Thighs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican-Style Sautéed Chicken Thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican-Style Sautéed Chicken Thighs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Mexican-Style Sautéed Chicken Thighs using 8 ingredients and 20 steps. Here is how you cook that.

This recipe is based on Chef Susan Feniger and Mary Sue Milliken's dish,"Pollo Ciudad," served a The Border Grill restaurant in Los Angeles. I added the step of marinating the chicken to get rid of the gamey odor. The key is to cook the chicken skin really well. If you wipe off the excess fat that comes out with a paper towel, the skin will come out nice and crisp. I used fairly big chicken thighs here, but cook smaller pieces of meat for less time. Recipe by yukoz1

Ingredients and spices that need to be Make ready to make Mexican-Style Sautéed Chicken Thighs:

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

Steps to make to make Mexican-Style Sautéed Chicken Thighs

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.

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