PRESSURE COOKER HUNGARIAN CHICKEN
I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!
Provided by Mrs Goodall
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
- Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
- Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
- With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
- Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.
Nutrition Facts : Calories 1013.2, Fat 59.5, SaturatedFat 17.9, Cholesterol 380.6, Sodium 1023.5, Carbohydrate 34.9, Fiber 2.5, Sugar 3.6, Protein 80
HUNGARIAN CHICKEN FOR THE PRESSURE COOKER
This is a delicious pressure cooker recipe, that is cheap and easy to make. I serve it over a specially seasoned rice made by adding chicken bouillion and paprika to the water before it boils.
Provided by JennyTmouh
Categories Meat
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate.
- Mix the 1 cup water and 2 bouillion cubes, until dissolved.
- Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt.
- Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
- Gently release any remaining pressure and transfer the chicken to a plate.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth.
- Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix.
- Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot.
- Serve over seasoned rice or egg noodles.
Nutrition Facts : Calories 394.5, Fat 25.4, SaturatedFat 8.7, Cholesterol 116.5, Sodium 1072.8, Carbohydrate 15.9, Fiber 1.2, Sugar 2.5, Protein 24.7
PRESSURE-COOKER CHICKEN PAPRIKA
I truly appreciate the speed of the pressure cooker. We use it often to make these tender paprika chicken breasts with a sauce that gets its richness from sour cream. -Holly Ottum, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 3- or 6-qt. electric pressure cooker; top with onion. In a small bowl, whisk 3/4 cup broth, paprika, tomato paste, garlic, salt, thyme and hot pepper sauce; pour over chicken., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Remove chicken; keep warm. In a small bowl, whisk flour and remaining 1/4 broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and sauce is slightly reduced, 8-10 minutes. Press cancel; stir in sour cream. Serve with chicken.
Nutrition Facts : Calories 688 calories, Fat 33g fat (13g saturated fat), Cholesterol 238mg cholesterol, Sodium 999mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 82g protein.
HUNGARIAN CHICKEN PAPRIKASH
My mom learned to make this tender chicken dish when she volunteered to help prepare the dinners served at her church. It's my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.
Nutrition Facts :
INSTANT POT® CHICKEN PAPRIKASH
This chicken paprikash can be made either in an Instant Pot® or on the stovetop. No matter which method you use, it will be cooked in less than 30 minutes! Feel free to use a blend of paprika--I used 3 different types: smoked paprika, sweet paprika, and regular paprika.
Provided by thedailygourmet
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
- Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
- Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 42.1 g, Cholesterol 113.3 mg, Fat 17.7 g, Fiber 3.6 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 889 mg, Sugar 6.4 g
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