Easy Paprika Chicken
Chicken breasts cooked in the pressure cooker. Sour cream is added to the tomato-paprika sauce at the end for a tasty sauce to pour over the breasts before serving.
Ingredients
Serves: 4
- 4 chicken breast halves (with skin and bone)
- 1 medium onion, diced
- 2 tablespoons plain flour
- 1 cup (250ml) chicken stock
- 1 tablespoon tomato paste
- 1 clove garlic, finely chopped
- 1 tablespoon of paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon dried thyme
- a dash of Tabasco (or to taste)
- 1 cup (250ml) sour cream
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Put the chicken in the pressure cooker; sprinkle the onion on top. In a small bowl, combine flour and stock until smooth. Whisk in the tomato paste, garlic, paprika, salt, thyme and Tabasco. 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.
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Reviews and Ratings
Global Ratings:
(54)
Reviews in English (43)
easy, but next time I will use less sour cream. Would prefer it to be more tomatoey. - 29 Jul 2012
This was delicious and very easy to make. I used frozen chicken and cooked it twice the amount of time indicated. I also threw in quartered red potatoes which were delicious with the sauce. - 19 Nov 2008 (Review from Allrecipes USA and Canada)
After trying this recipe once, I doubled all the ingredients except the chicken because that wonderful creamy sauce is just fantastic on baked potatoes! - 01 Aug 2009 (Review from Allrecipes USA and Canada)