Chicken paprikash with mushrooms (pressure cooker Polaris 0205 AD)

Category: Meat dishes
Chicken paprikash with mushrooms (pressure cooker Polaris 0205 AD)

Ingredients

chickens carcasses 2 pcs (700 gr each)
bulb onions 200 g
fried mushrooms 200 g
vegetable oil or fat 50 g
sour cream 200 g
thick tomato juice 2 tablespoons
flour 1 tablespoon
soda pinch
pepper mix taste
parsley taste

Cooking method

  • Yesterday I bought two young tender chickens, 700 grams each. Having rummaged through my notes, I found this recipe. True, there was no tomato in it, but I had to attach a grated tomato somewhere. So: Rinse the chickens and get rid of all unnecessary things. Dry with a towel, cut into 4 parts - along the ridge and in half. Cut the onion into small cubes. Chop the mushrooms into smaller pieces. If you have fresh mushrooms, fry them first. I already have fried porcini mushrooms (I fry them in butter, put them in jars and then store them in the freezer, adding them to different dishes).
  • Pour oil or fat into the bowl of the pressure cooker (I have chicken lard), add the onion and fry (in my pressure cooker I do this on the Rice program) until the onion starts to turn transparent, sprinkle just a little, no more than a pinch, onion with soda and stirring fry on. Under the influence of soda, the onion will begin to "melt", as a result, you get a golden thick onion mass-sauce. In it, individual onion fragments will still be guessed, but on the whole the mass is homogeneous.
  • We send mushrooms, tomato, chicken pieces, lavrushka, salt, pepper or any spices you like to the onion sauce. We close the lid of the pressure cooker, the valve and set it on manual mode for 15 minutes.
  • Mix sour cream with flour. At the signal of the pressure cooker, let off steam, open the lid and send the sour cream into the sauce, stirring thoroughly. We close the pressure cooker and set it on manual mode for another 5 minutes. At the end of the program, let off steam, add chopped parsley to our dish and boil for 1 minute simply without closing the lid. The bottom line is lots of tender meat in a lot of thick, creamy gravy.

The dish is designed for

8 servings

Time for preparing:

30 minutes

Cooking program:

pressure cooker

National cuisine

European

Note

I really love that. I do it quite often with and without mushrooms, and with and without tomato.
On our website, I saw a recipe for paprikash from chicken legs, but there is a slightly different composition. I don’t pretend to know-how. If this already exists, please do not scold the moderators and simply remove the recipe. But I checked the table of contents - it seems not.

There is no photo, the fotik broke into it and I take pictures with my phone. As soon as I can, I will re-photograph and insert a new image.

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