Potatoes with Chicken Thighs and Mushrooms in a Multicooker
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Potatoes with Chicken Thighs and Mushrooms in a Multicooker
Ingredients
- Carrot - 3.5 oz
- Chicken Thighs - 21.2 oz
- Onion - 3.5 oz
- Morels - 5.3 oz
- Mayonnaise - 1.8 oz
- Ketchup - 0.9 oz
- Salt - 0.7 oz
- Chicken Seasoning - 0.2 oz
- Soy Sauce - 1 fl oz
- Salad Potatoes - 42.3 oz
Step by Step guide
Step 1
Wash the chicken thighs, drizzle with soy sauce, and rub with salt and seasoning. It is best to marinate for an hour at room temperature.
Step 2
Pour vegetable oil into the multicooker and place the chicken thighs at the bottom of the bowl.
Step 3
Mix the potatoes with carrots and onions, add a little salt, and place half on top of the chicken thighs.
Step 4
Layer the mushrooms on top of the potatoes.
Step 5
Add the remaining potatoes on top of the mushrooms.
Step 6
Mix 1 tablespoon of ketchup with 2 tablespoons of mayonnaise in a cup of water. Carefully pour this mixture over the potatoes.
Step 7
Cook the chicken thighs with the potatoes in the multicooker on the 'Baking' mode for 40–45 minutes. After 25 minutes, stir the contents of the bowl, as the meat will start to brown. Stir again after another 10 minutes.
Step 8
Once the multicooker signals, you can start tasting in good company.
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