Chicken and potato stew recipe for Multi Cooker. Tender chicken fillet and potato stewed with milk – perfect dish for hearty dinner.
- 1 pound chicken fillet
- 10 potatoes
- 1 cup milk
- 1 onion (chopped)
- 1 carrot (grated)
- 3 tablespoon vegetable oil
- salt and spices to taste
- fresh dill and parsley (chopped)
Boil potatoes with their skins into a salted water until soften. Cool, peel and cut into a large cubes.
Cut the chicken fillet into 1-inch cubes.
Heat the oil and fry the onion until golden. Add the chicken fillet and fry 2-3 minutes. Add carrot and half of chopped herbs, season with salt and spices and stir. Fry on low heat about 10 minutes.
Place chicken fillet and potatoes into a Multi Cooker bowl. Add the remaining herbs and milk.
Choose the STEW and set a timer to 20 minutes.
Serve with greens and fresh vegetables.
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