The Pressure Cooker Experiment #2 (Chicken Paprika)
Apr. 21, 2010 3:03 pm
Updated: Mar. 10, 2012 7:03 am
First of all, I want to thank everyone who shared their stories, tips, and pressure cooker advice during last week's session. Not only did I learn a lot but all the success stories added to my confidence level. I am starting to feel like I can actually use this thing without popping an eyeball out of it's socket!
I still can't believe all the things my pressure cooker can do for me. I am eager to dive in and try as many of them as I can (except for the fried chicken, that sounds like it could be a real disaster).
Last week I experimented with Sorta Cajun Beans and Rice with great results. This week I am taking on Chicken Paprika, which happens to be one of the few pressure cooker recipes AR has to offer so I am even more excited to share this with you. Now, some may consider this cheating because, I have to admit, I have made this once before. However, I thought a redo with some changes to better suit the tastes of my tiny household (just Mrdrea and I ) would be a great excuse to pull out my pressure cooker.
There are several different spellings of this dish: paprikash, paprika, paprikas...I am using "paprika" because that is the version this particular submitter chose. I am not Hungarian but I have made many different variations and seen many different variations of this dish. I believe the main idea is to brown some bone- in chicken, deglaze your pan, and stew away. The common key ingredients always seem to be paprika and sour cream. Please feel free to share any favorite methods or ingredients that make this dish authentic to you. I am also always looking for new sides for family favorites (and this is definitely one of ours) to change things up a little.
Here is the original recipe found on Allrecipes:
Changes I made:
Used 2 chicken leg quarters, divided, instead of breasts
Browned the chicken with the skin on and then removed before cooking (didn't want soggy skin)
Left out the tomato paste because I didn't have any
Used REAL half sharp Hungarian paprika. This really makes a huge difference in flavor. I never believed it until I actually tried it.
1.) I got all my ingredients together.: 2 divided chicken leg quarters, chopped onion, a measuring cup with the chicken broth slurry, ramekin full of spices, and sour cream (photo 1).
2.) I browned the chicken right in the PC with the skin on (about 5 mins each side), then removed the chicken, let cool a bit, and removed the skin. I then returned it to the PC and topped with the onions.
3.) I added the spices to my slurry and poured it over the onions.
4.) I closed the PC and adjusted the vent valve to medium. I turned the heat on my burner to high and waited until the pressure level indicated it was at low. I also remembered to heat another burner on low to make the switch as soon as my PC pressure level was at low (thanks to the tips from last week's session). I continued cooking my chicken 12 more mins on the low burner.
5.) I decided to try the quick release steam method this time so I ran it under water until the pressure button indicated it was ready to open. Well, I had a few issues with this. It didn't want to open for me. I tried as hard as I could and it wouldn't budge. So I just let it sit a little while and finally it opened up.
I pulled out some homemade egg noodles form the freezer and boiled them up (photo 2.)
I also served a simple green salad on the side with a nice creamy dill dressing http://allrecipes.com/Recipe/Lemon-Dill-Salad-Dressing/Detail.aspx?prop31=9< . (photo 3). A beet salad would have been even better but I didn't have any beets.
Chicken Paprikash ingredients
Homemade egg noodles
Chicken Paprika, egg noodles, and salad with dill dressing