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Chicken Paprika
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4 bone-in chicken breast halves (3 pounds)
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon tomato paste
1 to 2 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
Dash hot pepper sauce
1 cup (8 ounces) sour cream
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |