Stewed chicken in a quick cooker

With this express recipe we are going to considerably reduce the cooking times of the chicken but maintaining all its flavor.

To prepare this recipe we only need some vegetables, a little wine and mild chicken broth, although it can also be made with water. It is better to prepare the recipe with broth, it will always give the stew more flavor.

Chicken in sauce can be served with various garnishes such as cooked white rice, French fries or mashed potatoes.

If you prepare this dish the day before, as it is more rested, it will have much more flavor and to reheat it, it is better to do it in a saucepan over low heat.

For 4 people

Ingredients:

8 chicken thighs

2 cloves of garlic

1 large onion

1 green pepper

2 carrots

200 g of crushed tomato

1 bay leaf

½ glass of white wine, sherry, etc.

mild chicken broth

Olive oil

Salt and pepper

Preparation:

In the same slow cooker, heat a splash of oil over medium heat. When it is hot, add the previously seasoned chicken thighs and brown them on both sides. The idea is to leave the skin golden even though the chicken is still raw inside.

Remove the thighs when they are ready and set aside. In the same oil we add the chopped garlic cloves, together with the onion and the also chopped green pepper.

We can put the carrot cut into slices or also chopped. Add a little salt and let the vegetables cook for about 5 minutes, stirring occasionally.

After time, add the crushed tomato, mix and let it cook for another 5 minutes until all the water is lost.

We put the chicken thighs back into the pot. Add the sherry or white wine and increase the heat a little so that the alcohol evaporates. When it starts to boil again we will leave it for a minute.

Add chicken broth or water, enough to cover the chicken thighs. Add the bay leaf, season with salt and pepper and cover the pot.

Increase the heat until the pot spout rises. At this point, lower the heat and let it cook for 13 minutes from now on, if the chicken thighs are larger, leave it for 15 minutes.

Photographs and recipe by Sivia .