Muslossas de Pollo en Sartén

Name: Muslossas de Pollo en Sartén
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel; 1 tsp sal kosher; 0.5 tsp pimienta negra molida fresca; 1 tsp polvo de ajo; 0.5 tsp pimentón ahumado; 0.5 tsp polvo de cebolla; 1 tbsp aceite neutro como el de aguacate; aceite vegetal; 2 tbsp mantequilla sin sal; 4 dientes de ajo machacados; 3 ramitas de tomillo fresco; 1 tbsp perejil fresco picado aproximadamente, para servir

Principal45 min4 porcionesFácil

Sobre esta receta

Muslossas perfectamente selladas y crujientes por fuera, cocidas completamente en una sartén. Las muslossas con hueso y piel se sazonan simplemente y se sellan en la sartén para desarrollar una costra crujiente, luego se terminan en el horno hasta que estén jugosas y completamente cocidas. Una cena confiable entre semana que nunca decepciona.

Instrucciones

1
Preheat your Oven to ![425°F]. Pat the Chicken Thighs very dry on all sides with paper towels — this is the most important step for achieving crispy skin. Don't skip it.
2
In a small Mixing Bowl, mix together the Kosher Salt, Black Pepper, Garlic Powder, Smoked Paprika, and Onion Powder. Season the Chicken Thighs generously all over with the spice mixture, making sure to get under the skin where possible.
3
Heat a large oven-safe Skillet (cast iron preferred) over ^[medium-high heat] for about 2 minutes until very hot. Add the Neutral Oil and swirl to coat.
4
Place the Chicken Thighs skin-side DOWN in the Skillet. Do not move them. Press each one gently with a Spatula for the first 30 seconds to ensure full skin contact with the pan. Sear undisturbed for 8–10 minutes until the skin is deeply golden and releases easily from the pan.
5
Flip the Chicken Thighs skin-side up. Add the Butter, smashed Garlic cloves, and Thyme sprigs (if using) to the pan. Tilt the pan slightly and baste the chicken with the melted Butter and pan drippings for about 1 minute.
6
Transfer the Skillet to the preheated Oven. Roast for 18–22 minutes, until the internal temperature of the thickest part of the thigh (not touching bone) reads %[165°F]. The skin should be deeply golden and crisp.
7
Remove the Skillet from the Oven (use Insulated Gloves — the handle is extremely hot). Let the Chicken Thighs rest in the pan for 5 minutes. This allows the juices to redistribute for maximum juiciness.
8
Spoon any remaining pan drippings over the chicken, garnish with Fresh Parsley if desired, and serve immediately.

Muslossas de Pollo en Sartén

Principal

Chef Mii

Adapta esta receta

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Tiempos y temperaturas

Prep10m
Cook35m

Total time: 45 min
Cook at: 425°F
Internal temp: 165°F
Prep: 10 min
Cook: 35 min

Prep10m
Cook35m

Total time: 45 min
Cook at: 425°F
Internal temp: 165°F
Prep: 10 min
Cook: 35 min

Tamaño de porción

Porciones

Receta escrita para 4 porciones

Porciones

Receta escrita para 4 porciones

Ingredientes (11)

Main

Spice Rub

Main

Spice Rub

Main

Equipment (13)

Oven

Stovetop

Mixing Bowl

Skillet

Cast Iron Skillet

Paper Towel

Wooden Spoon

Spatula

Pan

Tongs

Mixing Bowl (4 Quarts)

Insulated Gloves

Meat Thermometer

Oven

Stovetop

Mixing Bowl

Skillet

Cast Iron Skillet

Paper Towel

Wooden Spoon

Spatula

Pan

Tongs

Mixing Bowl (4 Quarts)

Insulated Gloves

Meat Thermometer

Conservar y recalentar

Nevera

4 days

Congelador

90 days

Recalentar

OvenAir fryerStovetopMicrowave

Nevera

4 days

Congelador

90 days

Recalentar

OvenAir fryerStovetopMicrowave

Herramientas de cocina

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4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel

Chicken Thighs

Más opciones

Cocinar la guía completa junto con la recetaAñade esta guía como plato acompañante en el modo cocinar.

Step by step

Instrucciones

Tap a step number to check it off as you cook.

425°F

Preheat your Oven to 425°F. Pat the 4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel very dry on all sides with paper towels — this is the most important step for achieving crispy skin. Don't skip it.

Uses

Oven

In a small Mixing Bowl, mix together the 1 tsp sal kosher, 1 tsp sal kosher, 1 tsp polvo de ajo, ½ tsp pimentón ahumado, and ½ tsp polvo de cebolla. Season the 4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel generously all over with the spice mixture, making sure to get under the skin where possible.

Uses

Mixing Bowl

2 min
Medium-High

Heat a large oven-safe Skillet (cast iron preferred) over medium-high heat for about 2 minutes until very hot. Add the Neutral Oil and swirl to coat.

Uses

Skillet
Neutral Oil

8–10 min

Place the 4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel skin-side DOWN in the Skillet. Do not move them. Press each one gently with a Spatula for the first 30 seconds to ensure full skin contact with the pan. Sear undisturbed for 8–10 minutes until the skin is deeply golden and releases easily from the pan.

Uses

Skillet
Spatula

1 min

Flip the 4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel skin-side up. Add the 2 tbsp mantequilla sin sal, smashed 1 tsp polvo de ajo cloves, and 3 ramitas de tomillo fresco sprigs (if using) to the pan. Tilt the pan slightly and baste the chicken with the melted 2 tbsp mantequilla sin sal and pan drippings for about 1 minute.

Uses

Chicken Thigh

18–22 min

Transfer the Skillet to the preheated Oven. Roast for 18–22 minutes, until the internal temperature of the thickest part of the thigh (not touching bone) reads 165°F. The skin should be deeply golden and crisp.

Uses

Skillet
Oven

5 min

Remove the Skillet from the Oven (use Insulated Gloves — the handle is extremely hot). Let the 4 muslossas de pollo con hueso y piel secadas muy bien con servilletas de papel rest in the pan for 5 minutes. This allows the juices to redistribute for maximum juiciness.

Uses

Skillet
Oven
Insulated Gloves

Spoon any remaining pan drippings over the chicken, garnish with 1 tbsp perejil fresco picado aproximadamente, para servir if desired, and serve immediately.

Uses

Chicken Thigh

Por porción

Datos nutricionales

Estimado para una porción según la receta. Escala con el tamaño de porción en la barra lateral.

390

Cal

30g

Grasa

Carbos

28g

Proteína