Chicken Paprikash (PKP 4.8L & 5.7L)
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.
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)
Select the SAUTE function, add the oil and allow to heat. Add the chicken thighs and cook for about 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.
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 mix it all in. Once settled, drain some of the oil from the top with some kitchen roll to make it a bit healthier.
Serve with rice, tagliatelle or mashed potatoes, or dumplings for a more traditional option.