Ingredients
-
3
-
2
-
2
-
1 1/4
-
2
-
2
-
1
-
1
-
1
-
1 1/4
-
-
-
-
-
Directions
Rice Cooker Chicken Paprikash, 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 , I happened to have most of the ingredients in the new apartment I’d just moved into, and there was a rice cooker in the cupboard so I wanted to try it, this was a perfect match! I was worried chicken breast would be dry but it wasn’t too bad used Philadelphia light instead of sour cream and it was really nice and creamy I had to use garlic granules and it was fine I also added red bell peppers It’s a pretty easy standard recipe , Mmmmmmmm this sounds delicious I haven’t tried it yet but in response to Demandy’s post, if you mix a little bit of cornflour (not sure what you call it in the US, but it’s the very fine, white flour, not cornmeal) with your yoghurt, it will stop it splitting, or curdling Mix the cornflour with a little bit of water, then add it to the yoghurt and stir This stabilises the yoghurt before heating it You can do this for any recipe where you have to add yoghurt and continue cooking
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Steps
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1
Done
|
Hit Cook and Brown Onions. |
|
2
Done
|
Then Combine Flour and Chicken in a Medium Bowl; Toss Well. |
|
3
Done
|
Add Chicken Mixture to Chopped Onion, and Brown Lightly and Then Add Next 6 Ingredients (through Mushrooms) Into the Pan. Hit Cook. |
|
4
Done
|
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
Done
|
Then Serve It With Either, Noodles, Rice or Dumplings. |
|
6
Done
|
Yield: 6 Servings (serving Size: 1 Cup). |
