Chicken wings in tomato sauce in the multicooker

Name: Chicken wings in tomato sauce in the multicooker
Ingredients: 7 chicken wings; 1500 ml water; 2 tablespoons oil; 3 tablespoons oil; 2 medium onions (300 g); 6 large tomatoes (900 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 garlic cloves; 15 g parsley

Diverse - Chicken wings in tomato sauce in the multicooker by Ozana G. - Recipia

Chicken wings in tomato sauce in the multicooker are boiled first, then browned and finished in a blended sauce. The meat turns out tender, and the thick sauce is reminiscent of a simple chicken stew, with the tomatoes taking center stage. I choose small wings, which fit more easily in the pot and can be turned without crowding. Preparation: 20 minutes. Cooking: 60 minutes. Total time: 80 minutes. Serves: 3. About 670 kcal and 32 g of protein per serving.

Ingredients

7 chicken wings
1500 ml water
2 tablespoons oil
3 tablespoons oil
2 medium onions (300 g)
6 large tomatoes (900 g)
1 teaspoon salt
1/2 teaspoon ground pepper
4 garlic cloves
15 g parsley

Preparation

1. Singe any remaining feathers and pat the wings dry with paper towels. Put them in the multicooker's large pot with 1500 ml water and select BOIL for 15 minutes. Transfer them to a plate and discard the water. 2. Wash and dry the pot, then select FRY for 10 minutes and add 2 tablespoons oil. After about 1 minute, when the oil is hot, add the wings and turn them until lightly browned. Transfer them to a plate. 3. Chop the onion. In the same pot, add 3 tablespoons oil and select FRY for 10 minutes. Add the onion and cook until softened and translucent. 4. Cut up the tomatoes and blend them. Add them to the onion, along with 1 teaspoon salt, 1/2 teaspoon ground pepper and the finely chopped garlic. Select BOIL for 25 minutes. 5. Add the wings to the sauce 3 minutes before the program ends. When it’s done, chop the parsley and sprinkle it over the top.

Notes

Canned tomatoes work too: use 500 g chopped tomatoes and blend them before adding. For the wings, choose small to medium pieces that fit better in the pot; larger ones need to be checked carefully near the bone after boiling. Very juicy tomatoes make a thinner sauce, while meaty ones make it thicker. Serve with bread or polenta, as you would with a simple chicken stew. Leftovers keep in a covered container in the fridge for up to 3 days.