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410

Prep: 5 minutes
Cook: 15 minutes
Serves: 5

Chicken Paprikash

Although not as well known in the UK as goulash, paprikash is as much a staple in Hungary. Like goulash this has lots of Hungarian paprika and is even more tasty after a couple of days as the flavours continue to develop.

Traditionally this would be served with a small Hungarian dumpling called Nokedli, but it works just as well with rice or potatoes.

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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