The chicken thigh was rubbed with salt, pepper, paprika and turmeric prior to frying to both colour and flavour the meat. The thigh was allowed to steam in the remaining tequila for a short time following flambe. A very small sliver of butter was added to the reduced pan juices and spooned over the rested chicken.
The hot salsa is made from celery, tomato, green pepper, red onion, garlic, chilli pepper, cider vinegar and olive oil. The mix was cooked in a hot sauce pan. It is important that the crunch of the ingredients is maintained for both flavour and texture.
The plate was finished with asparagus and a very generous dressing of chopped parsley.