date: 2020-12-24T19:08:43.824Z image: https://img-global.cpcdn.com/recipes/6224016248406016/751x532cq70/mexican-style-sauteed-chicken-thighs-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6224016248406016/751x532cq70/mexican-style-sauteed-chicken-thighs-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6224016248406016/751x532cq70/mexican-style-sauteed-chicken-thighs-recipe-main-photo.jpg author: Ernest Jones ratingvalue: 4.8 reviewcount: 19149 recipeingredient: - "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" recipeinstructions: - "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." categories: - Recipe tags: - mexicanstyle - sauted - chicken katakunci: mexicanstyle sauted chicken nutrition: 196 calories recipecuisine: American preptime: "PT11M" cooktime: "PT31M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, mexican-style sautéed chicken thighs. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious. Mexican-Style Sautéed Chicken Thighs is one of the most favored of recent trending foods in the world. It's appreciated by millions every day. It's easy, it's fast, it tastes yummy. Mexican-Style Sautéed Chicken Thighs is something which I have loved my whole life. They're nice and they look fantastic. I served it with sauteed green beans and tomatoes and some mexican cornbread. There were no complaints on this meal and I will be making again.. Boneless skinless chicken thighs: Thighs really are best here. They char better and are more tender and juicy, but if you prefer breasts they will work Ground cumin: While there isn't a great substitute for this ingredient you could use other Mexican style spices if you are out such as coriander and paprika. To get started with this recipe, we must first prepare a few ingredients. You can cook mexican-style sautéed chicken thighs using 8 ingredients and 20 steps. Here is how you cook that. ##### The ingredients needed to make Mexican-Style Sautéed Chicken Thighs: 1. Take 2 Boneless chicken thighs 1. Prepare 1 tbsp ★ Sake (or white wine) 1. Prepare 2 tsp ★ Lemon juice (optional) 1. Get 1 clove ★ Garlic - finely chopped 1. Get 1/2 tsp Salt 1. Get 1 Pepper 1. Make ready 2 tbsp Cake Flour (or all purpose flour) 1. Take 8 Coriander leaves (for garnishing) Roasted Chicken Thighs Adobadas, This recipe is inspired by one that my friend Yolanda gave me. She told me that it was passed down to her by a sister-in-law from the state of Sinaloa. In case you didn't know, we love to eat chicken in Mexico: from the rotisserie style chicken to the chicken split. Tender, sautéed chicken thighs are slathered in a creamy, satisfying sauce made from a little white wine, broth, garlic, cream, and mushrooms. ##### Instructions 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 1. Prepare the coriander cream sauce, using. Can be made ahead and stored in the fridge. - - https://cookpad.com/us/recipes/159034-creamy-coriander-sauce 1. Prepare the ★ marinating ingredients. 1. 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. 1. 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. 1. Start cooking the white rice or Mexican rice. - - https://cookpad.com/us/recipes/158435-green-mexican-rice 1. Take the chicken out of the fridge about 30 minutes before you plan to cook it, and let sit at room temperature. 1. Lightly pat dry the chicken with paper towels, sprinkle both sides with salt and pepper and dredge with flour. (This traps the flavor inside.) 1. Heat up a frying pan with olive oil over high heat. 1. Put the chicken thighs from Step 7 in the frying pan, skin-side down, and cook for 4 minutes. 1. Wipe off any excess fat that comes out of the skin with a paper towel. (This makes the skin crisp.) 1. 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.) 1. Heat up the Coriander Cream Sauce mentioned in Step 2 in a pot or in the microwave. 1. When it looks like this photo, and 80% of the meat has turned white, it's time to flip it over. 1. 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. 1. Dish up some Mexican rice on a plate, and place the chicken, skin-side up, on top. 1. Spoon some of the coriander sauce and salsa on top of the chicken and garnish with coriander leaves. 1. Put some coriander sauce and salsa in small dishes and serve them on the side. 1. Note #1: The chicken is also good just fried, coated with salt & pepper and your favorite herbs or spices, without the two sauces. 1. Note #2: Tomato-flavored Mexican rice, instead of green rice, also goes well with this. In case you didn't know, we love to eat chicken in Mexico: from the rotisserie style chicken to the chicken split. Tender, sautéed chicken thighs are slathered in a creamy, satisfying sauce made from a little white wine, broth, garlic, cream, and mushrooms. Buffalo chicken tacos have a rich and meaty taste that is enhanced by the use of Mexican seasonings. Filled with tender chicken, celery, hot buffalo wing. Mexican chicken and rice is a one-pot meal loaded with flavor. So that's going to wrap this up for this exceptional food mexican-style sautéed chicken thighs recipe. Thanks so much for reading. I am confident you can make this at home. 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