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1
Prepare the tomato salsa using.
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2
Can be made ahead and stored in the fridge.
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3
Prepare the coriander cream sauce, using.
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4
Can be made ahead and stored in the fridge.
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5
Prepare the marinating ingredients.
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6
Remove any excess fat from the chicken thighs, but leave the skin on.
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7
Make some cuts in the thicker parts of the meat and spread to even the thickness.
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8
Place the chicken thighs in a dish, skin-side down, and put the marinating ingredients on top.
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9
Cover with plastic wrap and chill in the fridge for 30 minutes to 3 hours.
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10
Start cooking the white rice or Mexican rice.
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11
Take the chicken out of the fridge about 30 minutes before you plan to cook it, and let sit at room temperature.
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12
Lightly pat dry the chicken with paper towels, sprinkle both sides with salt and pepper and dredge with flour.
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13
(This traps the flavor inside.)
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14
Heat up a frying pan with olive oil over high heat.
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15
Put the chicken thighs from Step 7 in the frying pan, skin-side down, and cook for 4 minutes.
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16
Wipe off any excess fat that comes out of the skin with a paper towel.
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17
(This makes the skin crisp.)
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18
Lower the heat to medium and cook for 8 more minures.
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19
(Keep an eye on it, and adjust the heat if it looks like it's getting too brown.)
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20
Heat up the Coriander Cream Sauce mentioned in Step 2 in a pot or in the microwave.
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21
When it looks like this photo, and 80% of the meat has turned white, it's time to flip it over.
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22
Turn it over and cook it for 4 minutes.
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23
If it's no longer pink on the inside when cut with a knife, it's ready.
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24
Dish up some Mexican rice on a plate, and place the chicken, skin-side up, on top.
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25
Spoon some of the coriander sauce and salsa on top of the chicken and garnish with coriander leaves.
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26
Put some coriander sauce and salsa in small dishes and serve them on the side.
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27
Note #1: The chicken is also good just fried, coated with salt & pepper and your favorite herbs or spices, without the two sauces.
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28
Note #2: Tomato-flavored Mexican rice, instead of green rice, also goes well with this.
