If you need to prepare a tasty and relatively inexpensive dish that you can feed a large family or guests, many housewives opt for chicken baked with potatoes.
Until recently, chicken and potatoes were baked in the oven. But with the advent of the multicooker, they began to cook this dish in it.
The volume of the bowl allows you to bake the chicken, not only in the form of portions, but also whole.
Baked chicken with potatoes: cooking details
- To make the meat juicy and soft, it is better to take a young chicken or chicken legs, as they cook quickly.
- Potatoes can be cut into slices, diced, or baked whole (if young or small).
The sequence of putting the ingredients does not play a special role. But if you want to get meat with a fried crust, you need to put it first. If you first put the potatoes, then it will be roasted.
- Some housewives recommend laying onions in the first layer. This method does not always justify itself, since it can burn in a high-capacity multicooker. Therefore, the bow is best to put last. During cooking, he will give juice, which will make juicy not only meat, but also potatoes.
- Chicken meat can be baked both raw and pre-fried.
- To get a less fat and high-calorie version of this dish, you must first put raw chicken meat in the bowl, put potatoes on it, and put the onion in the upper layer. In this case, everything is baked, or rather, stewed in its own juice.
- Around the middle of cooking, open the lid and check the condition of the meat crust. If the meat is too brown, it must be gently turned over with a special spatula and fork, being careful not to damage the integrity of the potato slices. In low capacity multivarking, meat turning is not required.
- If the lower layers began to fry too much, and you do not want to mix them, you can pour 1-2 tablespoons of hot water into the bowl.
- To give the dish a complete look, sprinkle it with grated cheese 10 minutes before it is cooked. Cheese in a slow cooker is not covered with a ruddy crust, as is the case with it in the oven. It simply melts, enveloping the potatoes, onions and meat, adding spice to them.
- The taste of baked chicken depends largely on additional ingredients. Carrots give the dish a sweetish aftertaste, ginger gives a slight burning sensation, spicy herbs - flavor. Garlic, cumin, coriander are well suited to this dish. Chicken can be pre-marinated in mayonnaise or mustard, as well as in a mixture of herbs or soy sauce. Vinegar for this purpose is better not to use, as the acid will delay the preparation of potatoes. But sour cream, on the contrary, will make the potatoes soft and juicy.
- The roasting time of chicken and potatoes depends on the multicooker model and ranges from 40 minutes to an hour.
Chicken, baked with potatoes in a slow cooker: with cheese and sour cream
Ingredients:
- chicken fillet - 0.5 kg;
- potatoes - 0, 7 kg;
- onions - 300 g;
- salt;
- seasoning for potatoes - to taste;
- vegetable oil - 40 g;
- sour cream - 1 tbsp. l .;
- cheese - 150 g.
Preparation Method
- Wash chicken fillet, pat dry with paper towel, cut into portions.
- Peel potatoes, wash them. Cut into slices about a centimeter thick.
- Chop onions.
- Pour oil into the multicooker bowl. Put the meat, sprinkle with salt and pepper.
- Put the chopped potatoes on the chicken. Sprinkle it with seasoning for potatoes.
- Cover the potatoes with onions.
- Set Baking mode. Lower the lid. After 30 minutes, put the sour cream mixed with grated cheese on the potatoes and onions. Cook until beep.
- Put the baked chicken with potatoes on a plate, sprinkle with herbs.
Chicken, baked with potatoes in a slow cooker: with cheese and mayonnaise
Ingredients:
- chicken fillet - 0.5 kg;
- onions - 200 g;
- potatoes - 0, 7 kg;
- cheese - 150 g;
- mayonnaise - 1 tbsp. l .;
- salt;
- garlic - 3 cloves;
- cumin - 0, 3 tsp;
- black pepper;
- vegetable oil - 40 g.
Preparation Method
- Wash chicken fillet, blot with paper towel. Cut into thin slices. Fold in a bowl, add mayonnaise, pepper and garlic passed through the garlic press. Mix everything well. Leave it to marinate for 1 hour.
- Cut and dried potatoes cut into circles. Onion chop half rings. Cheese rub on a medium grater.
- Pour oil into the multicooker bowl. Put half the chopped potatoes. Sprinkle with salt and cumin. Spread the slices of meat on top of the potatoes, along with the remaining liquid after the pickling. Cover the rest of the potatoes. Sprinkle with salt and cumin.
- Close the multicooker. Set the “Baking” mode. Click the “Start” button. After 30 minutes, open the lid, pour the potatoes in grated cheese. Cook until beep.
Chicken baked with potatoes in a slow cooker: with garlic and paprika
Ingredients:
- chicken breast - 2 pcs .;
- potatoes - 400 g;
- onions - 200 g;
- carrots - 100 g;
- ground paprika - 1 tsp;
- salt;
- black pepper;
- garlic - 3 cloves;
- vegetable oil - 30 g.
Preparation Method
- Wash boneless chicken breast and blot with a paper towel. Put in a bowl, sprinkle with a mixture of paprika, salt and pepper from all sides. Leave for 1 hour to marinate.
- Potatoes and carrots cut into thin circles, mix in a bowl.
- Pour oil into the bowl of the multicooker, place the breasts. Sprinkle them with chopped garlic.
- Put the carrots and potatoes on the chicken. Sprinkle with salt and pepper.
- Cover vegetables with chopped onions.
- Close the cover. Set the “Baking” function. Cook for 1 hour. After 30 minutes from the beginning of baking, open the lid, gently turn the chicken to the other side, trying not to mash the potato slices.
- Put the finished chicken and potatoes on a dish, sprinkle with herbs.
Chicken, baked with potatoes in a slow cooker: with soy sauce
Ingredients:
- chicken drumsticks - 2-3 pcs .;
- potatoes - 500 g;
- soy sauce - 1 tbsp. l .;
- coriander - 1 tsp;
- garlic - 2 cloves;
- dried dill - to taste;
- vegetable oil - 30 g;
- red pepper to taste.
Preparation Method
- Chicken drumsticks put in a bowl, add soy sauce, coriander, chopped garlic, red pepper. Mix well and leave to marinate for 1-2 hours.
- Cut potatoes into circles no more than a centimeter thick. Mix with oil, dried dill and salt.
- Pour 1 spoon of oil into the bowl of the multicooker, place the meat. Then put the potatoes. Lower the lid.
- Set the “Baking” function. Bake for 1 hour. In the middle of cooking, check the condition of the meat (so as not to burn). If necessary, gently turn it over to another flank.
- Put the baked chicken and potatoes on a dish, sprinkle with herbs and serve immediately.
Mistress to note
In the same way, you can cook a whole chicken (chicken). First wash it, blot it with a paper towel. Then rub with spices and salt or grease with mayonnaise.
After two hours, place the chicken in the heated butter bowl. Having established the “Baking” function, fry it on all sides until light crust. Put peeled whole potatoes. Sprinkle with salt and spices. Close the lid and bake for 1 hour.
To prevent the chicken from burning, pour in one spoonful of water.
Readiness of meat is checked by a cooking needle or a sharp knife.
