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Chicken Paprika
Method
- Place chicken in a pressure cooker; top with onion.
- In a small bowl, combine flour and broth until smooth.
- Whisk in the tomato paste, garlic, paprika, salt, thyme and hot pepper sauce.
- Pour over the chicken.
- Close cover securely; place pressure regulator on vent pipe.
- Bring cooker to low pressure over high heat.
- Reduce heat to medium-high; cook for 12 minutes.
- (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)
- Remove from the heat.
- Immediately cool according to manufacturer's directions until pressure is completely reduced.
- Remove chicken and keep warm.
- Stir sour cream into cooking juices; serve over chicken.
Ingredients:
4 - bone in chicken breast halves, with skin
1 tbsp - paprika
1 - medium onion, chopped
2 tbsp - all purpose flour
1 cup - chicken broth
1 tbsp - tomato paste
1 clove - garlic, minced
1 cup - sour cream
1/2 sp - dried thyme
1 dash - hot pepper sauce
1/2 tsp - salt
4 - bone in chicken breast halves, with skin
1 tbsp - paprika
1 - medium onion, chopped
2 tbsp - all purpose flour
1 cup - chicken broth
1 tbsp - tomato paste
1 clove - garlic, minced
1 cup - sour cream
1/2 sp - dried thyme
1 dash - hot pepper sauce
1/2 tsp - salt
RECIPES BY REHANA KHAMBATY
