Chicken Paprikas


  • 1 (3-pound) chicken, cut up
  • Salt and pepper
  • 2 tablespoons vegetable oil (2 to 4 tablespoons)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 5 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 2 tablespoons Hungarian-style paprika
  • 3 tablespoons dill weed
  • 1 cup chicken broth
  • 1 tablespoon flour
  • 3/4 cup sour cream


  1. Sprinkle chicken with salt and pepper.
  2. Heat oil in a 4- or 6-quart Presto pressure cooker. Sauté onions, green pepper, and garlic until tender; remove.
  3. Brown chicken a few pieces at a time; set aside.
  4. Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth.
  5. Add remaining broth, stirring to mi. Return chicken and vegetables to pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe.
  6. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly.
  7. Cool pressure cooker at once.
  8. Remove chicken and vegetables to a warm dish.
  9. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture simmers and thickens.
  10. Pour sauce over chicken.

Makes 4 to 6 servings.

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