| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Pressure co |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Cooking oil |
| 1 |
|
Fryer, cut-up |
| 1 |
|
Lipton's dry onion soup mix |
| 4 |
T |
Paprika |
| 2 |
c |
Water |
| 2 |
T |
Flour |
| 1 |
|
Container, 8 oz sour cream |
INSTRUCTIONS
Put 2 Tbsp oil into a very hot pressure cooker pot. Brown cut-up
chicken pieces on all sides. Add the dry onion soup mix, paprika, and
water. Stir once to distrubute ingredients evenly in pot. Place lid on
pressure cooker tightly. Put pressure regulator weight in place. Leave
heat under cooker on high until the weight begins to jiggle. Lower
heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 12 minutes. Remove pot from heat and cool.
Mix 2 Tbsp flour into an 8 oz. container of sour cream. Stir some of
the hot liquid from the pot into the sour cream mixture, then pour the
mixture into the pot and stir to blend. Simmer for 5 minutes on a low
heat. Serve over cooked, drained egg noodles or bow-tie pasta with
green beans on the side. Posted to IChef 11/1/96 by Cindy Hartlin
Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by
Rooby <MsRooby@sprintmail.com> on Apr 13, 1997
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