Chicken Paprika Recipe
Ingredients
:
2
bone-in chicken breast halves (about 2 pounds)
1
small onion, chopped
1
cup chicken broth, divided
2
teaspoons paprika
2
teaspoons tomato paste
1
garlic clove, minced
1/4
teaspoon salt
1/4
teaspoon dried thyme
Dash
hot pepper sauce
1
tablespoon all-purpose flour
1/2
cup sour cream
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 :
1
serving: 688 calories, 33g fat (13g saturated fat), 238mg cholesterol, 999mg
sodium, 12g carbohydrate (5g sugars, 2g fiber), 82g protein.
