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PAGE HEADER.....
PAPRIKA CHICKEN
Serves 4 to 6
INGREDIENTS
2 tablespoons vegetable oil
2 medium onions, diced
2 vine-ripened tomatoes, skinned and diced
½ red or green capsicum, diced
1½ tablespoons sweet Hungarian paprika
4–6 chicken thigh cutlets with bone (about 2lbs),
all skin and gristle removed
½ cup (125ml) chicken stock
½ cup (125ml) light sour cream
Salt and pepper to taste
METHOD
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Heat oil, sauté onions, tomatoes
and capsicum for about 8 minutes until
tender. Add paprika and cook for 1
minute, stirring constantly. Add chicken
pieces and turn over to coat with onion
mixture, continue cooking for 4 minutes.
Add chicken stock and stir well. Secure
lid on.
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
5. Enter 25 minutes TIME, time is
displayed on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
7. Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Season to taste with salt
and pepper. Stir in sour cream just
before serving.
PRESSURE COOK RECIPES - CHICKEN