You’ll Be Totally Convinced This Chicken Is The Best!
You could not hope to find a better Mexican-inspired recipe for chicken anywhere on the plant! When I saw Bee’s outstanding recipe, right away I knew she had a dinner winner. This is moist dark-meat chicken thighs season with savory cilantro, the bright tang of lime and spicy red pepper flakes.
A note of caution about those pepper flakes. The recipe calls for a heaping teaspoon of these. In my experience, most recipes call for 1/8 teaspoon to be at the level of savory heat and ¼ teaspoon to cross into pretty spicy territory. Unless you are accustomed to eating heavily-spiced foods, 1 heaping teaspoon would take off the roof of your mouth and make the recipe inedible for most people. So don’t ruin your dish. Start with 1/8 teaspoon and let the flavor develop. Add more if you feel the dish could use it.
This is an extremely simple recipe, having only a few ingredients, most of which go into making the marinade. There are only a few steps you have to go through to put this delicious dish on your table. You can have the whole dish completed, including the marinating of the chicken, in about 45 minutes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Make sure that the skillet you use to pan fry the chicken is also one that can go into the oven so that you do not have to transfer the chicken to a different pan. The purpose of the pan frying step is to crisp up the skin. You can, however, skip the pan frying altogether and just bake these in a regular baking dish in your oven. You can use any type of chicken you like, breasts, thighs, drumsticks – just keep an eye on your cooking time, so that you don’t under- or overcook that particular type of chicken.
Recipe courtesy of Bee at Rasa Malaysia, image courtesy of Delish
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