Name: Chicken Paprika
Prep time: 15 min
Cook time: 20 min
Yield: 4-6 servings
Ingredients: 3 cups cooked rice; 1 tbsp olive oil; 2 tbsp Butter; 1 onion (chopped fine; about 1.5-2 cups); 1 tbsp Paprika; cooking oil spray; 2 lbs chicken thighs (boneless, skinless; about 8); 2 cups chicken broth; 3 tbsp flour (1 tbsp is for dredging chicken); 8 oz light sour cream; salt & pepper (to taste)

Servings	Prep Time	Cook Time	Passive Time
4-6servings	15minutes	20minutes	5minutes

Servings	Prep Time
4-6servings	15minutes

Cook Time	Passive Time
20minutes	5minutes

Ingredients

3 cups cooked rice
1 tbsp olive oil
2 tbsp Butter
1 onion chopped fine; about 1.5-2 cups
1 tbsp Paprika
cooking oil spray
2 lbs chicken thighs boneless, skinless; about 8
2 cups chicken broth
3 tbsp Flour 1 tbsp is for dredging chicken
8 oz light sour cream
salt & pepper to taste

Servings: servings

Units:

Ingredients

3 cups cooked rice
1 tbsp olive oil
2 tbsp Butter
1 onion chopped fine; about 1.5-2 cups
1 tbsp Paprika
cooking oil spray
2 lbs chicken thighs boneless, skinless; about 8
2 cups chicken broth
3 tbsp Flour 1 tbsp is for dredging chicken
8 oz light sour cream
salt & pepper to taste

Servings: servings

Units:

Instructions

Prepare the rice in a separate pot. It will be stirred into the finished stew. Preheat the chicken broth in a microwave until hot.
Preheat the InstantPot on the Sauté-High setting. Meanwhile, trim excess fat from the chicken. Spray with cooking oil. Dredge both sides of the meat with flour and ground pepper.
When the pot is hot, add the olive oil and butter. Stir in the paprika and the onion. Cook until the onion is glossy and red (about 3 minutes). Scoop the onion aside, then quickly brown the thighs in the pot, about 30 seconds per side.
Pour in the hot chicken broth. Cover. Set the pot to Pressure Cook at high for 15 minutes.
While the chicken is cooking, stir the flour into the sour cream. When the pressure cooker is done, de-pressurize immediately. Take about 1/4 cup of the stew's broth and stir it into the sour cream-flour to make a smooth mixture. Add this mixture to the stew and stir to blend without lumps. Add the cooked rice. Stir to mix well. Let it sit for 5 minutes then serve.