Chicken Paprika Recipe

3.5 2 2
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Chicken Paprika Recipe

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3.5 2 2
Publisher Photo
"I truly appreciate the speed of the pressure cooker. We use it often," says Holly Ottum. The Racine, Wisconsin cook serves these tender chicken breasts with a paprika-seasoned sauce that gets its richness from sour cream.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Chicken Paprika in Quick Cooking September/October 2003, p65

Nutritional Facts

1 each: 554 calories, 26g fat (11g saturated fat), 207mg cholesterol, 704mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 63g protein.

  • 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
  1. 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.
  2. 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.)
  3. 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. Yield: 4 servings.
Originally published as Chicken Paprika in Quick Cooking September/October 2003, p65

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Reviews forChicken Paprika

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MY REVIEW
linerdskinerd User ID: 6724784 72604
Reviewed Sep. 3, 2012

"This is flavorful and easy! The sauce was mild and a bit watery. I just let it reduce for a few minutes and the addition of the sour cream made it great. Next time I will double the cooking time, my chicken turned out a bit tough."

MY REVIEW
leannieturner73 User ID: 2192383 89689
Reviewed Sep. 20, 2010

"My family really liked this!"

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