Chicken in tomato juice

Category: Meat dishes
Chicken in tomato juice

Ingredients

Chicken (in the form of legs, thighs, chicken legs, etc.) 700-800gr
Tomato juice 250ml
Carrot 2 large
White onion 1 medium
Bulgarian red pepper 1 large
Zira 1 tsp
Salt taste
Freshly ground pepper taste
Bay leaf taste

Cooking method

  • Put the chicken, chopped onion in half rings, carrots grated on a coarse grater, diced bell pepper in the Kuko bowl. Salt, pepper, put bay leaf, cumin, pour tomato juice, mix (the liquid should not accumulate at the bottom, everything should be as if well moistened and moist, the vegetables will then give a lot of juice).

  • Close, multi-cook program at 120 degrees for 30 minutes. All.

  • If you like the gravy to be thick, pour literally a tablespoon of boiled water into a mug separately, add a teaspoon of starch to it and stir well. Pour into the gravy and let it boil.

  • Absolutely amazing with mashed potatoes.

Cooking program:

"MULTIPOVAR" 120C, 30 minutes

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