The multicooker has greatly simplified the life of the hostesses, because the dish prepared in it is almost impossible to spoil. A striking example is chicken and potatoes. Based on this duo, dozens of stews and fries can be invented, changing sauces, supplementing poultry and vegetables with spices, cream, mushrooms, nuts and many other mouth-watering ingredients. In any case, the dish will turn out tasty, healthy, and will not require additional hassle and effort.
Chicken with potatoes: the subtleties of cooking
For stewing and frying in a slow cooker, any part of the chicken is suitable: breast, thighs, drumsticks or wings. Adding cream, butter or bacon will make the dish high in calories; for dietary nutrition, the bird without skin is stewed in a small amount of broth or flavored with tomato sauce.
When choosing potatoes, it is worth stopping at varieties with a moderate starch content, they acquire a pleasant crumbly texture, do not darken and do not boil over. Such potatoes look beautiful on a plate and may well be served on a festive table. You can cook a dish in an ordinary multicooker, choosing the "Stew", "Roasting", "Baking" or "Multipovar" mode. A device with a pressure cooker function will speed up the process; with the valve closed, the potatoes with chicken will reach the desired condition twice as fast.
The dish can be prepared in advance; when heated, it does not lose its usefulness and excellent taste. If, when warming up, the potatoes seem a little dry, you can add a little vegetable broth, milk or boiled water to it.
Flavored chicken breast: a classic recipe
For those who monitor the amount of calories, it is better to use the lean parts of the chicken carcass for stewing. Skinless breasts are ideal. When cooked correctly, it turns out juicy, the potatoes are saturated with the delicate aroma of chicken and spices. This dish should be served for dinner, supplemented with a salad of fresh vegetables.
Ingredients:
- 1.5 kg of chicken breast without skin and bones;
- 1 kg of potatoes;
- 2 bay leaves;
- 3 cloves of garlic;
- a few peas of black pepper;
- salt;
- freshly ground black pepper;
- spices as desired;
- vegetable oil for lubricating the mold.
Rinse the chicken, dry it, cut off the films, chop the meat into small pieces. Cut the peeled potatoes into neat cubes. Grease a bowl of a multicooker with vegetable oil, put chicken pieces on the bottom, distribute chopped potatoes on top. Alternate layers until the food runs out. Sprinkle each layer of meat with salt, ground black pepper, minced garlic and spices. Their proportions can be changed at will, but it is important not to overdo it, so that the dish does not turn out to be overly spicy and spicy. If you wish, you can pour a little water into the bowl, during the cooking process you get a broth that will serve as a gravy.
Close the lid of the multicooker, set the Stew program and cook for 1, 5 hours. If you use a multi-cooker, the dish will be ready in 40 minutes. When the cycle is over, let the chicken and potatoes stand on the heating mode for another 10-15 minutes. Serve with green salad or pickled vegetables.
Chicken with potatoes and cheese: tasty and simple
Cheese will increase the calorie content of the dish, but at the same time make it more satisfying, tender and juicy. It is advisable to use firm varieties suitable for baking. They melt quickly and solidify beautifully, forming a golden brown crust.
Ingredients:
- 1 kg of chicken (any parts of the carcass);
- 600 g potatoes;
- 300 g of hard cheese;
- 1 processed cheese;
- 2 onions;
- 3 cloves of garlic;
- 3 tbsp. l. sour cream;
- vegetable oil for frying;
- salt;
- ground black pepper.
Cut the chicken into small pieces, removing the films and excess fat. Rub the meat with salt and pepper and set aside for 15 minutes. Peel potatoes, onions and garlic. Cut the tubers into large pieces, cut the onions into slices about 5 mm thick. Freeze the processed cheese, grate, mix with chopped garlic, ground black pepper and sour cream.
Turn on the multicooker in the "Fry" mode, pour in a little vegetable oil. Arrange the chicken pieces and fry them until golden brown, turning them over with a wooden or plastic spatula. Remove the chicken, add more oil, put onion circles, not divided into rings, on the bottom of the bowl. Place the poultry, potatoes on top, generously grease everything with a sauce of processed cheese, garlic and sour cream. Cover the dish with plenty of grated hard cheese. Close the lid of the multicooker, set the Baking program for 45-50 minutes. The exact time depends on the model of the device.
After the end of the cycle, place the dish on heated plates, making sure that each portion resembles a slice of pie with noticeable layers. Garnish with a sprig of parsley and serve.
Potatoes with chicken and mushrooms: cooking step by step
Chicken and potatoes will harmoniously complement a thick creamy sauce with mushrooms. The dish turns out to be high in calories, so the portions should be small. At home, you can use any mushrooms: champignons, honey mushrooms, chanterelles, boletus. The proportions of mushrooms and spices can be easily increased, the sauce will turn out to be even more delicious. A little trick - you can reduce the fat content of a dish by using milk instead of cream.
Ingredients:
- 1 kg of skinless chicken fillet;
- 1 kg of potatoes;
- 2 medium onions;
- 500 g fresh champignons;
- 1 tbsp. l. wheat flour;
- 3 cloves of garlic;
- 300 ml heavy cream;
- odorless vegetable oil;
- a bunch of fresh parsley;
- salt, ground black pepper.
Rinse chicken fillet, dry, cut into pieces. Pour vegetable oil into the multicooker bowl, stirring occasionally, fry the chicken until golden brown. Add finely chopped onion, fry everything together until the onion becomes transparent. Add mushrooms, cut into neat plastics, mix, cook for a few more minutes. The liquid should evaporate from the mushrooms, while you need to make sure that the products do not burn. Do not close the lid of the multicooker.
Peel the potatoes, cut into large cubes. Put in a slow cooker, add finely chopped garlic. Heat the cream in the microwave, add salt and flour, stir so that no lumps remain in the sauce. Pour the cream over the chicken and potatoes, stir, close the lid and set the "Stew" mode for 1 hour. Cook until the end of the cycle, then leave the roast for another 5 minutes in the preheat setting. Serve on warmed plates, sprinkle each serving with finely chopped parsley and freshly ground black pepper.
Chicken with potatoes in pink sauce: a hearty option
The main secret of the dish is a fragrant sour sauce that combines liquid sour cream and tomato paste. Grated cheese will add nutritional value, if desired, the amount of spices can be increased. According to this recipe, not only thighs are prepared, but also breasts or wings. The younger the bird, the more useful the dish will be.
Ingredients:
- 1 kg of chicken thighs;
- 7 large potatoes;
- 200 ml sour cream (preferably low-fat);
- 0.5 cups of boiled water;
- 3 tbsp. l. high-quality tomato paste (purchased or prepared yourself);
- 150 g of hard cheese;
- salt;
- freshly ground black pepper;
- Bay leaf;
- a mixture of spicy dry herbs (parsley, basil, thyme, oregano);
- odorless vegetable oil;
- fresh herbs for decoration.
Prepare the sauce by mixing sour cream, tomato paste, salt, ground pepper, dried herbs and bay leaf in a separate container. Rinse and dry chicken thighs, remove the skin if desired. Peel the potatoes, cut into circles. Mix all the products, put in a multicooker bowl, lightly greased with vegetable oil.
Grate hard cheese, sprinkle on the dish. Close the lid, set the "Extinguishing" mode for 1-1, 5 hours. The more powerful the multicooker, the less time it will take to cook. Arrange the finished chicken with potatoes on warmed plates, decorate each portion with fresh herbs.
