Composition / ingredients
Cooking method
1. I wash the chicken under running water, dry it, cut it into portions. We put the prepared bird in the bowl of a slow cooker, pour vegetable oil, sprinkle with spices and salt, select the "Frying" program and fry the meat from all sides.
2. Peel the onion and carrot, cut the onion into cubes, grate the carrots on a coarse grater. Spread the vegetables to the browned chicken and cook with the lid closed for 4-5 minutes.
3. Peel the potatoes, wash them, cut them into pieces not too finely, send them to the bowl of the slow cooker. Fill the contents of the bowl with hot water so that the potatoes are half covered. Add bay leaf, cumin, pepper and peas. Switch the slow cooker to "Quenching" and cook for 30 minutes.
4. After the specified time, using a ladle, we select a little broth from the potatoes, pour it into a bowl. Peel the garlic, pass it through a press, add it to the broth, also pour soy sauce and add flour. Mix the gravy until smooth, so that the mass is without lumps, then pour into the roast. We try for salt, add if necessary, continue stewing for another 10 minutes.
Serve the dish on the table hot, sprinkled with chopped parsley.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Soy sauce - 51 kcal/100g
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
