BBQ chicken with potato salad in a slow cooker
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 19 G., saturated fats 4 G., proteins 43 G., carbohydrates 39 G., fiber 4 G., cholesterol 187 mg, sodium 647 mg, sugar 8 G.
Calories 490, total fat 19 G., saturated fats 4 G., proteins 43 G., carbohydrates 39 G., fiber 4 G., cholesterol 187 mg, sodium 647 mg, sugar 8 G.
This recipe is perfect for quickly and deliciously preparing chicken with a side dish, like for an after-work dinner when you're least in the mood for fussing around in the kitchen. Boneless chicken thighs are cooked in a slow cooker on the rack, while potatoes for the salad simmer in their delicious juices. When ready, toss the potatoes with a vinaigrette, and lightly fry the chicken in a simple homemade ketchup-based barbecue sauce. Serve with pickles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g small yellow potatoes, cut in half or into quarters (if the potatoes are large)
- 800 g skinless and boneless chicken thighs (about 6 pieces), cut in half
- 3 tablespoons extra-virgin olive oil
- 1 tsp chili powder
- 1/4 cup ketchup
- 2 tsp dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 stalk celery, finely chopped
- 1 green onion, thinly sliced
- Pickled cucumbers, for serving
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Recipes with similar ingredients: yellow potatoes, chicken thighs, celery, pickled cucumber, green onions, Worcestershire sauce, chili seasoning, brown sugar, ketchup, barbecue sauce
Cooking the dish according to the recipe:
- Place the potatoes in a slow cooker. Add 2/3 cup hot water and a generous pinch of salt and black pepper. Place a rack on top. Toss the chicken with 1 teaspoon of olive oil and chili powder, season with salt and pepper. Arrange the chicken thighs on the rack. Close the lid of the slow cooker, making sure the steam valve is closed. Set the pressure cooker to high heat for 5 minutes.
- In a medium bowl, combine the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar, and a pinch each of salt and black pepper. In a small bowl, combine the ketchup, brown sugar, Worcestershire sauce, and the remaining 2 teaspoons vinegar.
- Once the pressure cooker cycle is complete, carefully open the steam valve. Once all the steam has escaped, turn off the slow cooker and remove the lid. Carefully remove the chicken from the rack and place it on a plate. Using a slotted spoon, transfer the potatoes to a bowl with the vinaigrette.
- Pour out almost all the liquid from the slow cooker, reserving about 0.5 cups. Set the heat to high and return the chicken to the pan. Add the ketchup mixture. Cook, stirring, until the sauce thickens, 5-7 minutes.
- Add celery and green onions to the potatoes and stir. Serve the chicken with potato salad and pickles.
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