The kind of Mexican plate you make on repeat. cumin and garlic, a proper crisp, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the lime and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
A charred take on Sweet Potato Tart, built on cumin and garlic and finished the way we like it....
Mexican This Mexican Roast leans on chipotle and honey to do the heavy lifting. We slow-cook the Sweet...
Mexican A bright take on Lamb Fritters, built on ancho chilli and finished the way we like it. Ready in...
Mexican This Mexican Mash leans on chipotle and honey to do the heavy lifting. We slow-cook the...