When I think of my Hungarian grandmother’s kitchen, I conger up the aroma of  onions, green peppers, and paprika cooking on the stove.   I LOVE her chicken paprika because, unlike most recipes, it does not include tomatoes.

2 T. bacon fat (or olive oil)
1 small onion, diced
2 to 2-1/2 lbs. skinless, boneless, chicken thighs
1 t. salt
2- 1/2 T. sweet paprika
1 c. water
2 bouillon cubes

1 green pepper, seeded, large dice
3 T. cornstarch

Egg noodles

Preheat IP on saute, add bacon fat and cook onion for 2 minutes
Add chicken thighs and sprinkle with salt
Stir around for a few seconds, then add paprika, water, and bouillon cubes

Turn IP off, close lid, then set on manual high for 8 minutes
Let pressure release naturally for 2 minutes, then release pressure manually
Add green pepper, close lid and set IP on manual high for 4 minutes
Let pressure release naturally for 4 minutes, then release pressure manually
Check chicken for doneness, and cook on manual high in 2 minute increments if needed

Open lid and let cool somewhat
Remove 1/2 c. liquid and place in a bowl to cool
Whisk in cornstarch, then return to IP
Set IP on saute, and re-heat, stirring, while sauce thickens

Meanwhile, remove 1 c. cooking liquid and mix with 1/2 c. sour cream
Once chicken mixture has reheated and thickened, stir in sour cream

Taste and add more salt if needed
Let chicken set up for 15 minutes
Serve with egg noodles

 

Adapted from Antonio Horak

 

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