Why You’ll Love This Pressure Cooker Hungarian Chicken Recipe
If you’re looking for a dish that’s both comforting and full of flavor, you’ll absolutely love this Pressure Cooker Hungarian Chicken recipe. It’s a delightful blend of tender chicken, rich paprika, and creamy sauce that makes every bite feel like a warm hug. I can’t get enough of how quickly it comes together, thanks to the pressure cooker. The aromas that fill my kitchen while it cooks are simply irresistible. Plus, serving it over buttery egg noodles takes it to another level of comfort. Trust me, once you try it, this will become a favorite in your home.
Ingredients of Pressure Cooker Hungarian Chicken
When it comes to whipping up a delicious meal in no time, the ingredients for Pressure Cooker Hungarian Chicken are simple yet packed with flavor. This dish is all about blending comforting ingredients that come together to create a rich, satisfying meal. You might already have some of these staples in your pantry, making it even easier to dive right into this recipe.
Plus, who doesn’t love a meal that uses chicken and a dollop of sour cream to elevate the whole experience? Let’s take a look at what you’ll need to gather.
Ingredients:
- 1 tablespoon vegetable oil
- 3 1/2 – 4 lbs chicken leg quarters, bone-in and skinned
- 1 small onion, finely chopped
- 2 teaspoons hot paprika, preferably Hungarian
- 1/2 cup chicken broth
- 1 medium tomato, peeled and coarsely chopped
- 1 teaspoon salt
- 1/2 cup sour cream
- 6 ounces extra-wide egg noodles, cooked, drained, and buttered
Now, let’s chat a bit about these ingredients. The chicken leg quarters are my go-to choice because they stay juicy and flavorful, even under pressure.
If you can’t find Hungarian paprika, don’t fret. Any paprika will do, but that sweet, smoky flavor really makes this dish special. And the sour cream? Oh, that dreamy addition brings a creamy texture that balances the spices beautifully.
As for the egg noodles, they’re like the cozy blanket on top of this comforting dish. Just make sure to cook them al dente, so they hold up well when you pour that delicious sauce over them. Trust me, you’re going to want every last bit of that sauce soaking into those noodles.
How to Make Pressure Cooker Hungarian Chicken
Making Pressure Cooker Hungarian Chicken is a delightful experience, and trust me, it’s easier than you might think. Let’s dive right into the steps, shall we?
First things first, you’ll want to heat up 1 tablespoon of vegetable oil in your pressure cooker over medium-high heat. Now, here’s where the magic begins. Once that oil is shimmering and ready, toss in 3 1/2 to 4 pounds of chicken leg quarters, bone-in and skinned. You’ll want to sear those bad boys for about 4 to 5 minutes until they’re golden brown all over. It’s okay if they don’t look perfect; we’re just giving them some love to lock in those flavors.
When they’re ready, transfer them to a plate and take a moment to admire your handiwork.
Next up, it’s time to get fragrant. In that same pot, add in 1 small finely chopped onion, 2 teaspoons of hot paprika (preferably Hungarian, if you can find it), and 1/2 cup of chicken broth. Stir it all together and let it mingle for a minute.
Then, return the chicken to the pot, placing it on top without stirring—let’s keep that paprika goodness intact. Don’t forget to sprinkle in 1 teaspoon of salt. Now, lock on the lid of your pressure cooker and bring it to pressure over high heat for about 4 to 5 minutes.
Once it’s hissing and puffing up like a little steam locomotive, reduce the heat to medium and let it cook for 7 more minutes. After that, remove it from heat and let it sit for 5 minutes. That’s important for ensuring the chicken finishes cooking nicely.
Okay, now comes the fun part—releasing the pressure. With the steam vent pointed away from your face (trust me, you don’t want to get a steam facial), gently release any remaining pressure. Carefully transfer the chicken to a plate and keep it warm.
While the chicken rests, let’s make that luscious sauce. In a small bowl, whisk 1/2 cup of sour cream until smooth. Take about 1/4 cup of the liquid from the pot and whisk it into the sour cream, blending until it’s smooth and creamy.
Pour that mixture back into the pot, give it a good whisk, and return the chicken and any juices back in. Just heat it through without boiling—nobody wants curdled sour cream on their chicken, right?
Serve this flavorful creation over 6 ounces of buttered, cooked, and drained extra-wide egg noodles. Trust me, your taste buds will thank you.
Pressure Cooker Hungarian Chicken Substitutions & Variations
After enjoying the delicious Pressure Cooker Hungarian Chicken, you might be curious about how to tweak the recipe to suit your taste or use what you have on hand.
For a lighter option, try skinless chicken breasts instead of leg quarters. If you’re out of chicken broth, vegetable broth works just as well. You can swap out tomatoes for bell peppers for a different flavor profile.
Additionally, if you prefer a creamier sauce, add more sour cream or even a splash of heavy cream. Experimenting keeps it exciting, so feel free to adjust spices to your liking!
What to Serve with Pressure Cooker Hungarian Chicken
To truly elevate your Pressure Cooker Hungarian Chicken experience, pairing it with the right sides can make all the difference.
I love serving it alongside buttery egg noodles, which soak up the delicious sauce. A fresh side salad with crisp greens and a tangy vinaigrette complements the richness beautifully.
Roasted vegetables, like carrots and bell peppers, add a touch of sweetness and color to the plate. If you’re in the mood for something hearty, mashed potatoes work wonderfully too.
Don’t forget a dollop of sour cream on the side for an extra creamy touch! Enjoy your meal!
Additional Tips & Notes
While preparing your Pressure Cooker Hungarian Chicken, keep in mind a few tips that can enhance the dish even further.
For a richer flavor, try marinating the chicken in paprika and garlic the night before. If you prefer a thicker sauce, let it simmer longer after pressure cooking.
Don’t hesitate to add bell peppers for extra color and sweetness. Always adjust the salt based on your broth’s sodium content.
Finally, serve with a sprinkle of fresh parsley for a burst of freshness. These small tweaks can make your meal even more delightful and memorable! Enjoy your cooking!