Best Pressure Cooker Hungarian Chicken Recipes
HUNGARIAN CHICKEN FOR THE PRESSURE COOKER
This is a delicious pressure cooker recipe, that is cheap and easy to make. I serve it over a specially seasoned rice made by adding chicken bouillion and paprika to the water before it boils.
Provided by JennyTmouh
Categories Meat
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate.
- Mix the 1 cup water and 2 bouillion cubes, until dissolved.
- Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt.
- Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking.
- Gently release any remaining pressure and transfer the chicken to a plate.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth.
- Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix.
- Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot.
- Serve over seasoned rice or egg noodles.
Nutrition Facts : Calories 394.5, Fat 25.4, SaturatedFat 8.7, Cholesterol 116.5, Sodium 1072.8, Carbohydrate 15.9, Fiber 1.2, Sugar 2.5, Protein 24.7
PRESSURE COOKER HUNGARIAN CHICKEN
I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!
Provided by Mrs Goodall
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
- Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
- Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
- With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
- Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
- Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.
Nutrition Facts : Calories 1013.2, Fat 59.5, SaturatedFat 17.9, Cholesterol 380.6, Sodium 1023.5, Carbohydrate 34.9, Fiber 2.5, Sugar 3.6, Protein 80
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