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First we prepare all the ingredients on the work table.
We slice the meat and season it with salt and pepper, chop the onion and carrot, grate the garlic, rinse the rice, drain the dehydrated tomatoes and chop them smaller.
We start the Crock-Pot Multicooker with pressure cooking on the Brown / Saute program for 15 minutes. Let it heat, add the oil and brown the chicken.
Add the vegetables and mushrooms and mix them between the pieces of meat for a few minutes. Add the tomato paste, the dehydrated tomatoes and the rice and mix them all well until the expiration of the 15 minutes.
Then fill with hot water, set the Rice program for 15 minutes and close the multicooker lid with the valve in the open position.
After the time expires, the multicooker will switch to the program to keep the preparation warm. Press the Stop / Start button to stop it and disconnect it from the power supply.
Using a spatula, switch the valve knob to the open position and wait until the steam has completely evaporated. Only then can we open the lid of the multicooker and serve our dish, sprinkled with green parsley, chopped and with your favorite salad.