Sweet Paprika Chicken Cutlets

Instructions

1. 1

   Preheat a 6-litre air fryer with a basket approximately 24 × 24 cm to 200°C/400°F for 5 minutes. Measure the rice ingredients and seasonings while it heats.

2. 2

   Put the uncooked long-grain white rice, frozen peas, 500 ml water and 0.5 tsp salt into a 2-litre saucepan. Bring to a boil over medium-high heat, then cover and reduce to low. Simmer gently for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes. Prepare and cook the chicken while the rice cooks and stands.

3. 3

   Mix the paprika, brown sugar, garlic granules, oregano, remaining 1 tsp salt and black pepper in a shallow dish, breaking up any sugar lumps.

4. 4

   Use four small chicken breasts totaling 650 g. Halve each breast horizontally to make eight cutlets approximately 1 cm thick; gently flatten any thicker areas. Pat dry and coat both sides with all the seasoning mixture.

5. 5

   Carefully brush the hot air-fryer basket with 1 tsp oil. Arrange four cutlets in a single layer without overlapping. Air-fry at 200°C/400°F for 10–15 minutes, turning halfway through. Start checking at 10 minutes; each cutlet must reach 74°C/165°F in its thickest part. Transfer cooked cutlets to a plate and cover loosely.

6. 6

   Brush the basket with the remaining 1 tsp oil and cook the remaining four cutlets at the same temperature for 10–15 minutes, turning halfway and checking each reaches 74°C/165°F. Let the second batch rest for 3 minutes.

7. 7

   Fluff the rice and peas with a fork. Divide between four plates and serve each portion with two chicken cutlets.