Rice Cooker Chicken Paprikash |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We love this recipe! After looking at a few other paprikash recipes I saw that a lot of them had peas in them. So I added about a cup of frozen peas to the recipe and it turned out great! I also skipped the step of browning the chicken and onion and just threw everything in and hit cook. I highly recommend it to those with a rice cooker. Ingredients:
3 tablespoons all-purpose flour |
2 lbs chicken breasts, cut into 1/2-inch strips |
2 cups chopped onions (about 1 large) |
1 1/4 cups chicken broth |
2 tablespoons sweet hungarian paprika |
2 teaspoons bottled minced garlic |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 (8 ounce) package presliced mushrooms |
1 1/4 cups sour cream |
Directions:
1. Hit cook and brown onions.
2. Then combine flour and chicken in a medium bowl; toss well.
3. Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook.
4. When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed.
5. Then serve it with either, noodles, rice or dumplings.
6. Yield: 6 servings (serving size: 1 cup).
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