Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart pressure cooker. Saute onions, green pepper, and garlic until tender; remove. Brown chicken a few pieces at a time; set aside.
Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables to pressure cooker.
Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish.
Stir flour into sour cream; add to hot liquid. Cook and stir until mixture simmers and thickens. Pour sauce over chicken.
This recipe yields 4 to 6 servings.
Comments: Hungarian cuisine differs from that of its European neighbors by its generous use of paprika, which in Hungary is available in hot, medium, or mild versions. A "paprikas" is a Hungarian favorite, made with meat, poultry or fish in a sauce of rich cream and paprika. For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert.
- 1x chicken - (abt 3 lbs) cut up
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tbl vegetable oil - (to 4)
- 1 x onion chopped
- 1 x green pepper chopped
- 5 x garlic cloves minced
- 1/4 cup tomato sauce
- 2 tbl Hungarian-style Paprika
- 3 tbl dill weed
- 1 cup chicken broth
- 1 tbl flour
- 3/4 cup sour cream