Gees Paprika Chicken Pressure Cooker
Serving Size : 4
Ingredients for prepare Gees Paprika Chicken Pressure Cooker
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | tablespoons | cooking oil |
| 1 | | fryer - cut-up |
| 1 | package | Lipton's dry onion soup mix |
| 4 | tablespoons | paprika |
| 2 | cups | water |
| 2 | tablespoons | flour |
| 1 | 8 oz | ctn sour cream |
recipe Gees Paprika Chicken Pressure Cooker
Put 2 Tbsp oil into a very hot pressure cooker
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pot. Brown cut-up chicken pieces on all sides. Add the dry onion soup mix, paprika, and water. Stir
Gees Paprika Chicken Pressure Cooker
once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight
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in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to
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a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove
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pot from heat and cool. Mix 2 Tbsp flour into an 8 oz. container of
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sour cream. Stir some of the hot liquid from the pot into the sour cream mixture, then pour the mixture
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into the pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over cooked,
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drained egg noodles or bow-tie pasta with green beans on the side.
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