Remove excess fat from chicken thighs and wash with lime or lemon and cool running water
Add chicken to bowl along with seasonings and a drizzle of oil. Mix well and set aside to marinate for as long as you want. Put chicken in refrigerator if it will be marinating for over 30 minutes.
Add oil to a large hot skillet, once oil is hot enough add chicken thighs and sear 5 minutes per side on medium high flame
Remove and set aside. Add onion, bell pepper and garlic and saute together for around 3 minutes
Gradually add flour while whisking, allow to cook for around 2 minutes then pour chicken stock while whisking
Add heavy cream and continue whisking until everything is combined
Carefully add chicken thighs to skillet and baste in sauce. Cook in sauce for around 10-12 minutes, basting continuously
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Ingredients
Directions
Remove excess fat from chicken thighs and wash with lime or lemon and cool running water
Add chicken to bowl along with seasonings and a drizzle of oil. Mix well and set aside to marinate for as long as you want. Put chicken in refrigerator if it will be marinating for over 30 minutes.
Add oil to a large hot skillet, once oil is hot enough add chicken thighs and sear 5 minutes per side on medium high flame
Remove and set aside. Add onion, bell pepper and garlic and saute together for around 3 minutes
Gradually add flour while whisking, allow to cook for around 2 minutes then pour chicken stock while whisking
Add heavy cream and continue whisking until everything is combined
Carefully add chicken thighs to skillet and baste in sauce. Cook in sauce for around 10-12 minutes, basting continuously
