Chicken thighs in spanish

A star rating of 4 out of 5. Cooking chicken thighs in an air fryer is a speedy way to achieve succulent meat with a delicious crispy skin. Rub the chicken thighs with the oil, then coat in the spice chicken thighs in spanish. Put in the basket of your air fryer and cook, skin-side down, for 10 mins at 180C.

Turn over and cook for a further 10-15 mins until cooked through and the skin is crispy. To check they are cooked, pierce the thickest part of the thigh with a knife to see if the juices run clear. Remove from the air fryer immediately to stop the skin from softening. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription. You should receive an email shortly. Paella is said to have originated in Valencia, on Spain’s eastern coastline, where it’s traditionally made with meat and cooked on an open fire.

This simple paella recipe uses a mix of meat, seafood and colourful veg for a lively combination of flavours and textures. Heat 1 tbsp oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan. Stir the chicken into the pan and fry over a high heat for 7-8 mins, or until the meat is golden and cooked through. Transfer the chicken to a bowl and set aside.

Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to colour. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavour. With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.