Chicken Paprikash

Step 1

Turn on the saute function on your electric pressure cooker and adjust to the medium heat option. don't wait for the display to say 'hot' add oil right away. After about a minute add the chicken thighs skin side down a couple at a time and brown the skin, about 5 minutes per batch.

Step 2

After all the chicken pieces have been browned add the onion and saute in the oil remaining in the bottom of the pot. you want the onion to become soft, not brown so you'll need to watch it and keep stirring them for about 5 minutes

Step 3

When the onions are softened, turn off the saute function.

Step 4

Add canned chopped tomatoes, gluten free chicken stock, cayenne pepper, paprika, salt and pepper to the pot and stir well.

Step 5

Return the chicken pieces to the pot

Step 6

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 10 minutes at High Pressure.

Step 7

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.

Step 8

After 12 minutes you can carefully and slowly release the rest of the pressure.

Step 9

Remove the lid and take the chicken pieces out and cover them with foil to keep warm.

Step 10

Mix 1 tbsp cornstarch with 1 tbsp water and add it to the pot and stir well to thicken the sauce.

Step 11

Add the sliced peppers and turn on the saute function, cook them in the sauce until they are as soft as you like them, and the sauce thickens. Serve the sauce over the top of the chicken.

Step 12

Just before serving, spoon the soured cream over the tomato sauce, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.