Ingredients
2 tbsp olive or cooking oil
1Kg chicken thighs – on the bone
1 onion, sliced
2 garlic cloves, finely sliced
250ml chicken stock
2 green peppers, chopped
150ml soured cream
3 tbsp smoked paprika
1 tbsp cider vinegar
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
Select the FRY function and press START, then add the oil and allow to heat. Add the chicken thighs and cook for ~1 minute on each side.
Add the onion and garlic and stir regularly for ~3 minutes until the onion begins to soften.
Add the paprika, peppers and chicken stock, stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 10 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Pour in the soured cream and cider vinegar and stir to combine. Once settled, drain some of the oil from the top with some kitchen roll to make it a bit healthier.
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