Ingredients
- 15 ml olive oil
- 8 skinless chicken pieces (i used drums and thighs)
- 1 small onion finely chopped
- 15 ml Paprika
- preferably Hungarian
- 125 ml chicken stock
- 1 medium ripe tomato
- peeled and coursly chopped
- 125 ml sour cream
- 10 ml cornflour
- 180 grams tagliatelle or fettucinni cooked drained and tossed in butter
Instructions
- Heat oil and brown chicken pieces in batches and transfer to a plate.
- Saute the onion until soft.
- Return the chicken to the pressure cooker and add paprika, stock and tomatoes.
- Select low pressure and set timer for 12 mins.
- when 12 mins are up switch off stove and use natural pressure release to release pressure.
- when float valve drops, remove lid carefully tilting away from you allowing Steam to disperse.
- mix sour cream and corn flour together and add to the pressure cooker.
- simmer until thickened.
- spread warm buttered pasta on a serving platter.
- arrange the chicken over the noodles and pour the sauce on top.
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