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CHOW: Recipes: Chicken Paprikash Pressure Cooked
MEMBER RECIPE

Chicken Paprikash Pressure Cooked Recipe

By Jill Brazil
Total Time: 45 minutes | Makes: 4 servings

My Mother used to make the best falling off the bone Chicken Paprikash when we were growing up! The combination of the sharp hot paprika and the cool sour cream was so delicious on a cold day after school! We also enjoyed this dish in a tiny little Hungarian Restaurant in New Brunswick, NJ not far from the train station. The owner used to come out of the kitchen and make us clean our plates! It wasn’t hard though, everything was so good right down to the homemade noodles.

INGREDIENTS
  • 8 - 10 pieces of chicken thighs and legs
  • 1 pint of chicken stock
  • 8 ounces of Rao's Marinara sauce (optional - not traditional)
  • salt and pepper to taste
  • 1 large onion chopped
  • 1 large bell pepper chopped
  • 2 Tbsp Hot Paprika - good quality - Hungarian
  • 2 Tbsp olive oil
  • 2 shallots - chopped
  • Sour Cream for plating
INSTRUCTIONS
  1. Salt and pepper chicken to taste.
  2. Heat olive oil in base of pressure cooker and brown chicken on both sides and remove to a dish.
  3. Add onions, bell pepper and shallot to pan and sautee for a few minutes.
  4. Add the paprika over the vegetables. Stir. Add the chicken stock and marinara. Add back the chicken. Close the pressure cooker and bring up to pressure.
  5. Cook under pressure for 15 minutes or check your own pressure cooker’s instruction book for the proper time for your cooker. Mine is a Fagor Duo Cooker.
  6. Bring down pressure. Serve over noodles with a dollop of sour cream.

Member recipes are not tested by the CHOW food team.

    Write a review | 6 Reviews
POST A COMMENT |6 Comments

COMMENT

  • Hey Jill, thanks for your post. Didn't need a recipe, mine is basically the same, but with sweet paprika and NO tomatoes. Needed to find out about pressure cooker and timing since my daughter stopped by and I was in a time crunch (certain things kids really miss) and only had an hour. It was the quickest paprikash ever made in my home and the chicken was beyond tender and juicy. Did miss that...+READ

    Hey Jill, thanks for your post. Didn't need a recipe, mine is basically the same, but with sweet paprika and NO tomatoes. Needed to find out about pressure cooker and timing since my daughter stopped by and I was in a time crunch (certain things kids really miss) and only had an hour. It was the quickest paprikash ever made in my home and the chicken was beyond tender and juicy. Did miss that great simmering smell confined in the cooker, but in no way would I consider the recipe "bastardized" or "fast-food" quality. I do mix my sour cream in the sauce, no thickening agents like some recipes call for. Home-made galuska is always preferred, but pasta shells work great for holding sauce, and as always... better the next day fighting for the leftovers :) ENJOY-COLLAPSE

  • no olive oil either ! God people!

  • no sweet paprika !! hot paprika .. !!!
    no tomatoes ..
    no pressure cooking , only good fresh chicken ..
    and galuska , and take your time and do it right , or go to MACDONALD if yiu in teh hurry !

  • thsi is just wrong , an os many level, I can't even begin.
    you dont't bastardize a perfect dish , for a quick fix sake
    there is no marinara in Chicken paprikash .. o my god people .. if you can make it right .. don't d o it!

  • OK Professor - I'm making it today without any tomato products -- I'll let you know hot it goes!

  • MArinara sauce? I think not. Some Hungarians would even argue with the use of hot paprika , but that one can slide (paprikas is usually made with sweet paprika...though I am intrigued by the idea of hot paprika in it and promise I will try it!).
    But marinara sauce...NO.
    if you need tomatos in your paprikas, use a tomato, or tomato paste...but only a hint. Tomato certainly shouldn't be the...+READ

    MArinara sauce? I think not. Some Hungarians would even argue with the use of hot paprika , but that one can slide (paprikas is usually made with sweet paprika...though I am intrigued by the idea of hot paprika in it and promise I will try it!).
    But marinara sauce...NO.
    if you need tomatos in your paprikas, use a tomato, or tomato paste...but only a hint. Tomato certainly shouldn't be the dominant taste. Paprikas is often made without any tomatos at all.-COLLAPSE