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Print this Recipe    Paprika Chicken

Chicken Paprika

1 (3-pound) chicken, cut up
Salt and pepper
2 to 4 tablespoons vegetable oil
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons Hungarian Paprika
3 tablespoons dill weed
1 cup chicken broth

1 tablespoon flour
3/4 cup sour cream

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart
Presto pressure cooker. Saute onions, green pepper, and garlic
until tender; remove. Brown chicken a few pieces at a time; set
aside. Add tomato sauce, paprika, dill weed, and a small amount of
chicken broth to oil in pressure cooker; stir until smooth. Add
remaining broth, stirring to mix. Return chicken and vegetables to
pressure cooker. Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure,
with regulator rocking slowly. Cool pressure cooker at once. Remove
chicken and vegetables to a warm dish. Stir flour into sour cream;
add to hot liquid. Cook and stir until mixture simmers and thickens.
Pour sauce over chicken. Makes 4 to 6 servings.


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