This delicious and hearty dish, prepared for lunch or dinner, will be appreciated by your household. Cooking beans requires a long heat treatment for the beans to boil well and acquire the necessary softness. The multicooker will cope with this task much easier and faster - the beans cooked in this way will turn out to be incredibly tender, and the chicken will be juicy and aromatic.
It is necessary
- - 2 multi-cups beans;
- - 5 multi-cups of water;
- - 500 grams of chicken fillet or 800 grams of drumstick;
- - 2 onions;
- - 1 tablespoon of refined olive oil;
- - 1 tablespoon of tomato paste or tomato sauce;
- - 2 bay leaves;
- - salt, sugar, ground black pepper - to taste;
- - fresh herbs of rosemary or dill for decoration.
Instructions
Step 1
Rinse the beans, cover with cold water and leave to swell for 6-8 hours (best overnight). Drain the water before cooking and rinse the swollen beans well again.
Step 2
Cut the onion into half rings. Rinse the chicken, cut the fillet into pieces, use the whole drumstick. Pour olive oil into the multicooker bowl, spread the chicken and put on the "baking" mode for 30 minutes. 20 minutes after the start of cooking, pour the onion into the multicooker and mix everything so that the chicken pieces are turned upside down. Continue cooking.
Step 3
Pour the prepared beans into the multicooker, add bay leaf and pepper, pour everything with the specified amount of water, in which salt, sugar, tomato paste or tomato sauce must be mixed until completely dissolved. Set the "extinguishing" mode for 2 hours. Stir the dish several times during cooking. Garnish with rosemary or dill before serving.
