CHICKEN PAPRIKAS

CHICKEN PAPRIKAS

1 (3-pound) chicken, cut up
Salt and pepper
2 tablespoons vegetable oil (2 to 4 tablespoons)
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons Hungarian-style Paprika
3 tablespoons dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup sour cream

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Sauté onions, green pepper, and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables to pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture simmers and thickens. Pour sauce over chicken.

Makes 4 to 6 servings.

Notes: Hungarian cuisine differs from that of its European neighbors by its generous use of paprika, which in Hungary is available in hot, medium, or mild versions. A “paprikas” is a Hungarian favorite, made with meat, poultry or fish in a sauce of rich cream and paprika. For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert.