Chicken with vegetables in a Dry Cooker

The healthy dish that combines the savory taste of chicken with the freshness of vegetables is an excellent choice for energizing and vibrant lunches. In this Dry Cooker Chicken with Vegetables recipe, we aim to create a quick, healthy, and extremely tasty meal using a very popular culinary tool - the dry cooker. This type of pan is ideal for cooking food without using too much oil, thus maintaining a low calorie and fat content.

Total preparation time: 45 minutes
Cooking time: 35 minutes
Number of servings: 4

The story of the dry cooker is fascinating, based on cooking technology that allows food to be prepared through steaming and circulating hot air. This method not only reduces the need for fats but also preserves the essential nutrients in the ingredients. Once you get familiar with using this pan, you'll find that cooking becomes not only healthier but also much more enjoyable.

Ingredients:
- 5 chicken drumsticks (approximately 600 g)
- 3 medium potatoes
- 10 fresh mushrooms
- 10 Brussels sprouts
- A few broccoli florets
- 1 large carrot
- Salt, to taste
- Pepper, to taste
- Sweet paprika, to taste
- Thyme, to taste
- A drizzle of olive oil

Preparation steps:

1. Preparing the ingredients: Start by cleaning and chopping the vegetables. The potatoes can be diced or sliced thinly, the mushrooms can be left whole or halved, and the Brussels sprouts can be cut in half. The broccoli florets can be left whole or cut into smaller pieces, and the carrot should be sliced into rounds.

2. Seasoning the chicken: In a bowl, season the chicken drumsticks with salt, pepper, paprika, and thyme. Add a drizzle of olive oil to help the spices adhere better to the meat. Mix well to ensure each piece of chicken is evenly coated with the spices.

3. Assembling in the pan: Place the chicken drumsticks at the bottom of the dry cooker, then add the chopped potatoes, followed by the carrot, mushrooms, Brussels sprouts, and broccoli. It is important to arrange them so that they are evenly distributed for uniform cooking.

4. Cooking: Put the lid on the pan and place it on the stove over low heat. For 35 minutes, let the ingredients cook in their own steam without using much oil or water. This method helps preserve the flavors and nutrients, resulting in juicy chicken and crunchy vegetables.

5. Serving: After the cooking time is up, carefully remove the lid, keeping in mind the steam that will be released. Arrange the chicken and vegetables on a nice plate and serve immediately. You can add a slice of lemon for an extra touch of freshness and flavor.

Useful tips:
- If you prefer crispy-skinned chicken, you can sear it in a separate pan before adding it to the dry cooker.
- Experiment with other vegetables, such as zucchini or carrots, that can be added to the dish.
- If you have a picky family, try mixing the vegetables with a bit of cottage cheese or parmesan to make them more appealing.

Nutritional values (per serving):
- Calories: approximately 350 kcal
- Protein: 30 g
- Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 5 g

This dish is not only tasty but also packed with nutrients, thanks to the combination of protein from chicken and vitamins from vegetables. It is ideal for a healthy lunch but also for dinner.

Frequently asked questions:
- Can I use frozen chicken? It is recommended to use fresh chicken for a better taste, but if you have frozen chicken, make sure to fully thaw it before cooking.
- What drinks pair well? A dry white wine or herbal tea would go wonderfully with this dish.
- How can I make the recipe vegetarian? You can replace the chicken with tofu or tempeh, which absorb the flavors of the spices very well.

This Dry Cooker Chicken with Vegetables recipe is not only a healthy choice but also a wonderful way to spend time in the kitchen, exploring the flavors and textures of the ingredients. Whether you prepare it for yourself or for loved ones, it is a recipe that will surely not disappoint! Enjoy your meal!