Chicken legs in a slow cooker in tomato sauce
Composition / ingredients
8
servings:
Cooking method
1. Wash the chicken legs and dry them with a paper towel. Mix the spices with salt and rub them well on the shin. To make the meat juicier and tastier, we leave the shin to marinate in the refrigerator for several hours.
2. Vegetables are cleaned. Cut the onion into rings, Bulgarian pepper into cubes, and tomatoes into pieces.
3. Turn on the slow cooker to the frying mode, pour oil and fry the chicken legs grated with spices. As they are fried on both sides to a beautiful golden color, we transfer them to a plate.
4. In the oil that remains from roasting the chicken, stew the vegetables, add the diluted tomato paste and canned beans (drain the liquid from the jar).
5. Turn on the "quenching" mode and cook for 40 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken legs - 158 kcal/100g
- Chili pepper - 40 kcal/100g
- Canned beans - 99 kcal/100g
