Ingredients

• 600g Chicken Thighs
• 150g Onion
• 300g Red Bell Pepper
• 100g Green Bell Pepper
• 100g Yellow Bell Pepper
• 200g Tomatoes
• 2 tablespoons Olive Oil
• 1 tablespoon Salted Butter
• 2 Garlic Cloves
• 100g White Wine
• 1 tablespoon Tomato Paste
• 1 tablespoon Cornstarch
• 1 tablespoon Water

Tools

• kCook Multi
• Small bowl
• Kcook bowl
• Medium bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil and salted butter to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
8. Then add chicken thighs to the kCook bowl
9. Season
10. Cook with filler cap removed - 5 min, 120°C, speed 3
11. Transfer content of kCook bowl to medium bowl
12. Clean kCook bowl
13. Fit stir tool to kCook bowl
14. Add olive oil to the kCook bowl
15. Fit kCook bowl to kCook Multi
16. Attach lid to kCook bowl
17. Heat with filler cap removed - 120°C, speed 3
18. Turn direct prep attachment to position 1
19. Slice onion into the kCook bowl with direct prep attachment
20. Turn direct prep attachment to position 2
21. Cook with filler cap removed - 2 min, 120°C, speed 4
22. Turn direct prep attachment to position 1
23. Slice red bell pepper, green bell pepper and yellow bell pepper into the kCook bowl with direct prep attachment
24. Turn direct prep attachment to position 2
25. Add garlic to the kCook bowl
26. Season
27. Cook with filler cap removed - 2 min, 110°C, speed 3
28. Then add white wine to the kCook bowl
29. Cook with filler cap removed - 2 min, 180°C, speed 3
30. Then add tomato and tomato paste to the kCook bowl
31. Season
32. Transfer chicken to kCook bowl
33. Add cornstarch and water to a clean small bowl
34. Stir with tablespoon until combined
35. Transfer content of small bowl to kCook bowl
36. Cook with filler cap removed - 2 min, 160°C, speed 4
37. Cook with filler cap removed - 15 min, 98°C, speed 2
38. Season
39. Serve

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