The Pressure Cooker Experiment #2 (Chicken Paprika) - The Pressure Cooker Experiment #1 (Red Beans and Rice) Blog at - 171010

The Pressure Cooker Experiment #1 (Red Beans and Rice)

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< . (photo 3). A beet salad would have been even better but I didn't have any beets.

Chicken Paprikash ingredients
Photo Detail
Homemade egg noodles
Photo Detail
Chicken Paprika, egg noodles, and salad with dill dressing
Photo Detail
Apr. 21, 2010 3:49 pm
Wonderful! I need to go to the spice shop for somehting other than the spice at the grocery store simply labeled "Paprika"! Glad to hear it went well and I want to try that recipe. I'm thinking of doing a pot of pintos in the next day of so. Fingers crossed!
Apr. 21, 2010 3:51 pm
My grandfather was Hungarian, moved to America when he was three. My grandmother made this dish regularly with her own "drop noodles". Never thought to remove the skin after browning(duh) because we don't like soggy skin either. Pics were great. May have to try this. Great blog!
Apr. 21, 2010 4:02 pm
Mimosa: Thanks! I am one of those crazy listers so I keep a list of special spices on hand for spur of the moment trips to nice spice shops. Hope you get enough nerve to do the pintos. Keep me posted! KSAZA: Wow, I bet you grew up on some really great Hungarian food. Those noodles were leftover from an entirely different experiment with my old school pasta roller(another hand me down from my mother). Last time I made dumplings or "drop noodles" I was in a hurry and formed them with my hands. I handled them too much and they ended up tough. I will stick with the 2 spoon method from now on.
Apr. 22, 2010 5:59 am
OOh that recipe looks good! 2 of my favorites chicken & paprika. I've been growing my own paprika for several years now, it's amazing how much flavor it will put in a dish. Now to dust off my pressure cooker & use it for something besides canning! Thanks for the inspiration!
Apr. 22, 2010 6:30 am
CAT HILL: That is so cool that you grow your own paprika!!!I am thinking about using mine for canning this summer as well. What have you had success with? Very curious...
Apr. 22, 2010 7:33 am
Yes, one I have made already too but, it is yummy no? Keep cooking and sharing, thanks!
Apr. 22, 2010 2:35 pm
Mi$$Drea, thanks for thinking I'm cool. Right at the moment I'm thinking I'm NUTTS. LOL I'm a certified Master Gardener who specializes in growing culinary & medicinal herbs. I agreed to give a lecture for a fellow MGer with a greenhouse. That's when it was supposed to be 5-10 people not 100. Deep breath. I've got 10 acres of gardens. Love paprika, I grow Tennesse Cheese, Alma and several others, I don't think we can get original Hungarian paprika seeds here in the US. I'm not sure but I don't think they are exported. Your question should be what haven't I canned? LOL I love my homegrown-home canned green beans. No salt is needed, that's an issue with me, too much salt in food. I even took a canning class last year to make sure I was up to date. So why am I not pressure cooking food? My Mom did it. I'm glad you're doing the blog inspire the rest of us with PC's. :) Cat
Apr. 22, 2010 3:27 pm
COOKINARGENTINA: Yes, the recipe turned out very well. Thanks for checking in!
Apr. 22, 2010 3:42 pm
CAT HILL: Needless to say I am very impressed with your skill! 10 ACRES OF GARDENS!!! I only just started my first garden last summer. I am proud to say that I started all my own seeds and nurtured them along. I have learned that some things are going to be tricky for me because I have a black walnut tree very close to where I have my garden. Last year I was able to successfully grow radishes, green peppers, jalapenos, zukes, yellow squash, parsley, basil, both green and red leaf lettuce, and cukes. My tomatoes never turned red and my cabbages just kept getting bigger and bigger. They almost turned into bushes but they never formed heads. My beets never took off. I have decided to container garden my toms on one of my decks and skip the cabbages and beets altogether. I have added dill, cilantro, and a few other seeds to the mix that I can't think of at the moment. Another issue I have is bunnies. The wire fence I use works OK for the adults but the babies can still get in. We also have about 10 billion squirrels because of the oak trees and the black walnut tree. I wonder if the squirrels are a threat to my garden too? If you get a chance to read this and have any tips for me that would be great. Can't wait to try canning! I made applesauce w/ my MIL last year but we didn't use a PC. This year I will be sure to use it. Expect a blog for sure!
Apr. 22, 2010 4:08 pm
Very nice! I have been checking out pressure cookers since your first blog....trying to muster up the nerve. Man, I would love to take a canning class.
Apr. 22, 2010 4:30 pm
BAKING NANA: I am officially daring you to get a PC. Dares always motivate me! Then we can both get our can on this summer :)
Apr. 22, 2010 5:38 pm
Well I'm still hyperventilating about the herb lecture so I'm still on. Walnut trees excrete a toxin, walnuts are good but not so much for yards, gardens or horses. Let's see you're straight up from me. I'm in MO. Don't have a problem with squirrels or bunnies. Deer & racoons are my problem. I can't remember where Baking Nana's from but through your local extension office you can find Master Gardners & they do offer so much. The extension that sponsors my group is through the University of MO. Google, it's a wonderful thing! To the best of my knowledge every state has this program & this program gives canning classes plus a lot more. A lot of times a local MG can give you so much more info. They live where you do. Here in Missouri, I'm the outcast. LOL I'm in a farming community. I garden without herbicides or pesticides. In my group I'm called organic girl, that makes me a bit odd here. I'm ok with it! LOL Now on to PCing, what are you cooking next? Just call me Cat
Apr. 22, 2010 6:30 pm
CAT: I plan on making brown rice in it tomorrow. I am still pretty new to it so it will be nice to try a quicker method. We are having a spicy Indian shrimp and broccoli dish tomorrow. Then with the leftover rice I plan to make fried rice for slow cooker beef and broccoli on another night. So expect next week's blog to have pics of the rice used in 2 different meals. I think that will be a little more interesting than me just posting pics of plain old brown rice. Stay tuned!
Apr. 23, 2010 5:48 am
That will be interesting. I'm going to try a roast. I remember my Mom doing that so we will see how it goes :)
Apr. 23, 2010 6:49 am
CAT: You must be very flattered to be able to speak in front of 100 people. What an honor! You will be great. Hopefully you get a chance to try that roast sooner than later. I look forward to hearing how it turns out. Hopefully I will go for one after the brown rice session. I really like that you can brown the meat first.
Apr. 23, 2010 7:01 pm
Baking Nana: Check out university extension classes. In Illinois the Univ. of Illinois has extension offices that offer classes or at the very least you used to be able to take your pressure cooker in to them to have them check the seal. Particularly good for those that are using older PC's.
Apr. 24, 2010 4:33 am
I don't have a pressure cooker, so it is very interesting to know about it. I have my own paprikash recipe, but I've never tried it. And now after reading your blog, I am ready to try. The pictures are very good.
Apr. 24, 2010 5:26 pm
DIAMOND GIRL: Since I am a housewife I try to keep my brain challenged by learning new food techniques. I am one of those people that gets bored easily so I am lucky to have found an interest in cooking. No matter how much you think you may know about it there is always more to learn. This hand me down PC from my mother has been the perfect tool to occupy my time time as I impatiently wait for my garden to flourish. I really think you should try that paprikash recipe of yours. It has to be one of my favorite dishes. I absolutely love Hungarian food. I love that it is rich but also very flavorful at the same time, which is not always the case with most cuisine.
Mar. 10, 2012 7:03 am
Nice recipe. I like to brown the chicken first but not necessary for those who like to simply throw stuff into the pot. For those who don't have tomato paste, catsup/ketchup in equal amounts will do, or canned diced tomatoes, drained, used 2 to 1. You can use boned chicken, but for that, add 1/2 cup of water to bottom of PC, put in stainless steel bowl on trivet (I use a steel mixing bowl raised up on a metal cookie cutter), and place chicken and paprika mix in bowl. This prevents scorching. I throw in some mushrooms (add an extra half cup of liquid if using 2 oz. of DRIED mushrooms). You can add a pinch of fresh ginger for some "snap," or use 1:1 Sweet Hungarian and Sharp Hungarian Paprika. A splash of dry Sherry, Marsala, or Madeira wine yields extraordinary complexity. Swap out 1.5 pounds cubed beef (round steak is fine) and beef stock for the 1.5 pounds of chicken and chicken stock, dry red wine for the water (with the mushrooms), pearl onions for the chopped onions, bay leave for the Paprika (keeping the thyme), and add a handful of baby corrots, saute the beef with bacon or in bacon fat or butter, cook for 20 minutes instead of 15, and you have fork tender Beef Burgundy, AKA, Beef Bourguignon to serve over egg noodles! Anything you can do in a pot, saute pan or slow cooker you can do in a pressure cooker in a fraction of the time. The most recent generation of pressure cookers are "not your Mama's" PC (she/I used to use a Presto cast aluminum with a 5/10/15 pound pressure valve weight, no safety lock). Now PC's are safe, rugged, and goof proof. I use a Fagor Stainless Steel 6 Liter "Splendid" which handles meals for 4 to 6 (or two with leftovers). It has a heat disk on the bottom to prevent scorching at high heat and a button/lock that pops up when it hits the right pressure (no guessing). It won't open until the pressure is released, and it has a "blow-by" valve to prevent overheating/pressure. Stainless will let you do high acid food, such as tomato based recipes.
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