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362

Prep: 2 minutes
Cook: 20 minutes
Serves: 4

Garlic & Paprika Chicken (PKP 4.8L & 5.7L)

Ingredients

1 tbsp olive oil

1 garlic clove, crushed

1/2 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1 tsp dried oregano

150ml water

4 bone-in skin-on chicken thighs

1 tablespoon cornflour (if making gravy)

Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker

The Method

Season the chicken with salt, pepper, paprika and oregano on the skin side.

Select the SAUTE function, add the oil and allow to heat. Add the chicken pieces skin side down. Brown for 4 to 5 minutes. Flip the chicken pieces over and cook for another couple of minutes, then press CANCEL. Remove chicken onto a plate and set aside.

Add water to Instant Pot and use wooden spoon to scrape the brown bits from the bottom of the pot. Add the chicken pieces back in skin side up.

Put the lid on and close the pressure valve then select the POULTRY function and adjust the time to 12 minutes.

When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.

Open the lid, and take the chicken pieces out (you can if you like put them under a grill to crisp up the skin)

In a small bowl, whisk the cornflour with a little water to make a smooth paste. Add this to liquid in the bottom of the pot. Stir until thickened. You can press the SAUTE function to simmer it for a few minutes to help thicken the gravy.

Serve with mash and some green vegetables.

Or skip the gravy part and serve with salad and new potatoes.

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