Chicken Paprika Recipe

Name: Chicken Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in chicken breast halves (3 pounds); 1 medium onion, chopped; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1 tablespoon tomato paste; 1 to 2 garlic cloves, minced; 1 tablespoon paprika; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; Dash hot pepper sauce; 1 cup sour cream

Servings: persons

4 bone-in chicken breast halves (3 pounds)
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon tomato paste
1 to 2 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme
Dash hot pepper sauce
1 cup sour cream

1
Place chicken in a pressure cooker; top with onion. In a small bowl, combine flour and broth until smooth. Whisk in the tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over the chicken.
2
Close cover securely; place pressure regulator on vent pipe. Bring cooker to low pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.)
3
Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Stir sour cream into cooking juices; serve over chicken.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 bone-in chicken breast halves (3 pounds), 1 medium onion, chopped, 2 tablespoons all-purpose flour, 1 cup chicken broth, and more.

Yes, Chicken Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Paprika

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