Creamy Paprika Chicken

By Shuger

Ingredients

• 1 onion, diced
• 2 cloves garlic
• 2 tomatoes, diced
• 1 red capsicum diced
• 1.5 tablespoons sweet Hungarian paprika
• 4-6 chicken thigh fillets with skin removed (about 1 kg/2 pounds)
• 1 cup chicken stock
• 1 bay leaf
• 1/2 cup (125ml) light sour cream
• salt and pepper to season

Preparation

Step 1

If using a pressure cooker:
1a. Press function on the pressure cooker and set to saute for 15 minutes. Press start and after 3 minutes once the pan is hot, add the oil and saute onions, garlic, tomato and capsicum until soft. As I blended mine up quite finely it didn’t take long but if you dice them it may take about 5-6 minutes. Add paprika and cook for 1 minute (be careful not to burn the paprika as it turns bitter). Add chicken pieces and coat in the tomato and paprika mixture and cook for 4 minutes. Add chicken stock and bay leaf and stir. Secure the lid on the pressure cooker.

2a. Press the function button and select pressure cook. Enter 25 minutes and press start. Ensure pressure release valve is turned to the pressure position and control dial is set on medium pressure. When the time is up release the pressure and open lid carefully. Season with salt and pepper and stir in sour cream just before serving. Yours will be more saucy than mine as mine was cooked for longer.