Chicken Paprikash Recipe - Chisel & Fork

The pot lid rattles and you know dinner is almost ready. That little shake makes you stop whatever you’re doing and peek at the float valve, 'cuz you’re curious if it dropped yet. Cooking smells start filling your kitchen and you catch yourself thinking about how good dinner’s gonna be.

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That sealing ring snugged tight means no steam's sneaking out and the broth depth inside is just right to keep everything moist. You’re kinda excited about the tender pull the chicken’s gonna have when it’s done. You remember the last time you tried this recipe on the stove and how long it took.

Seeing the timer on your pressure cooker almost at zero makes you wanna get ready for plating. You recall how the flavors all mixed up nicely and got richer during the natural release. This meal feels like a hug in a bowl and you’re ready to dig in soon.

Why Your Cooker Beats Every Other Pot

• You get dinner ready way quicker than slow cooking on the stove.
• The float valve tells you easily when pressure’s built perfect to start cooking.
• The sealing ring traps all those juicy flavors with zero fuss.
• The broth depth inside keeps everything moist and tender, no drying out.
• You get that tender pull in chicken you just don’t get with normal pots.
• Natural release lets the sauce thicken up slow and cozy without you babysitting it.

Everything You Need Lined Up

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• 6 chicken thighs, skin on and bone-in
• Salt and pepper to give that good seasoning kick
• Half cup all-purpose flour for a light crust
• 3 tablespoons olive oil to brown and flavor
• 1 sweet onion, diced to soften and sweeten
• 1 large carrot, peeled and diced for a little bite
• 1 red bell pepper and 1 yellow bell pepper, diced for color and yum
• 6 garlic cloves, minced because garlic makes everything better

These ingredients come together like old friends in the pot. The chicken thighs with skin and bones add rich flavor you’ll love. The veggies bring a nice sweetness and crunch before they soften up. Garlic adds a punch of aroma that’s just irresistible. Keep your flour and olive oil close – they help give your chicken a perfect browning before pressure cooking.

How It All Comes Together Step by Step

1. First up, season your chicken thighs well with salt and pepper. Then dust 'em lightly with flour. Shake off anything that’s too much so it don’t get gummy.
2. Heat your olive oil in a skillet. When it’s hot, set the chicken skin-side down. Brown ‘em for about 4 to 5 minutes each side. That color is gonna add a lot to the flavor. Take them off and set aside.
3. In the same skillet, toss in your diced onion, carrot, and both bell peppers. Sauté for 5 to 7 minutes until they soften and start smelling real nice.
4. Add the minced garlic and cook just a minute longer till it’s fragrant but not burnt. You gotta watch garlic carefully so it don’t turn bitter.
5. Pour in the white wine carefully and scrape all those browned bits off the skillet bottom. Those bits pack a punch for flavor. Bring to a simmer to let it mellow a bit.
6. Now return the chicken to the skillet. Turn the heat down low and cover the skillet for a gentle simmer. Let the chicken cook through for 25 to 30 minutes so it gets tender pull goodness.
7. If you want a thicker sauce, uncover and simmer another 5 minutes allowing it to reduce just a little bit.
8. Serve it hot with whatever you like; pasta, rice, or crusty bread works perfectly. You’ll feel proud putting this on the table.

Time Savers That Actually Work

• Grab pre-diced veggies if you’re in a rush but fresh is better for taste.
• Brown the chicken in batches to not crowd the pan, so it cooks faster and better.
• Use the quick release on your pressure cooker if you’re pressed for time but natural release gives best flavor.
• Prep your ingredients the day before and keep them in the fridge ready to toss in.
• Open a bottle of wine you’d also love to drink with the meal – multitasking is key.

These little hacks save you serious kitchen time without taking shortcuts where it counts. It’s all about smart work, not hard work. You’ll find you can enjoy this classic meal any night of the week.

Your First Taste After the Wait

The moment you take your first bite you catch that tender pull of the chicken. It’s juicy, soft, falling right off the bone bits kind of tender. The sauce clings nicely, all rich with tomato and herbs melding together just right.

The roasted veggies add a sweet undertone that balances the tomatoes and capers with a little tang. Garlic and oregano pop here and there like little flavor stars you didn’t expect.

You notice the sauce has thickened into a cozy hug of flavor, thanks to that natural release and the broth depth inside the pot working its charm. The smell alone kinda makes you want to just sit and savor every bite.

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Serve it over pasta or rice and you got a meal that feels like it took all day but really happened real fast. You’ll wanna make this again for sure.

Keeping Leftovers Fresh and Ready

• Refrigerate: Let leftovers cool before putting them in an airtight container. They’ll keep for up to 3 days and taste just as good reheated gently on the stove or microwave.
• Freeze: Pack leftovers into freezer-safe containers or bags. Label ‘em and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat Tips: Warm leftovers slowly over medium heat with a splash of stock or water to bring back that saucy feel and avoid drying out your tender chicken.

Leftovers don’t lose their charm if handled well. You’ll get another dinner outta this meal easily or even a great lunch for the next day. The flavors kinda deepen after resting too, so it’s a win-win.

Your Most Asked Questions Answered

• Can I use chicken breast instead? Sure, but thighs stay juicier with their skin on and bones in. Chicken breasts might dry out quicker in the pressure cooker.
• Why is my sauce watery? Make sure to do a natural release and let sauce simmer uncovered a few minutes after. That helps thicken it and boost flavors.
• Do I have to brown the chicken first? Browning gives you that great flavor and color, but you can skip it if you’re really short on time. Just add more seasoning if you do.
• What’s the sealing ring for? It’s what keeps your pressure cooker airtight so pressure builds up and locks in steam and flavor. Gotta check it’s clean and placed right before cooking.
• How do I know when to do natural release? Usually follow recipe timing, and then wait until the float valve drops by itself. That means pressure is safely down and everything’s rested well.
• Can I add mushrooms or other veggies? Totally! Mushrooms, zucchini, olives all mix well. Just add them with your peppers and carrots so they cook evenly inside the broth depth.

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Pressure Cooker Chicken Cacciatore That'll Rock Your Dinner

This pressure cooker chicken cacciatore is a tender, flavor-packed Italian stew made easy in one pot. Juicy chicken thighs simmer in a rich tomato sauce with vegetables, capers, and herbs for a comforting dinner ready in under an hour.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 394 kcal

Equipment

• 1 Dutch oven or large sauté pan

Ingredients

  

Main ingredients

• 6 chicken thighs skin on and bone-in
• salt and pepper to season
• ½ cup all-purpose flour
• 3 tablespoon olive oil
• 1 sweet onion diced
• 1 large carrot peeled and diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 6 cloves garlic minced
• ¾ cup dry white wine
• 1 28 oz can crushed tomatoes
• ½ cup low-sodium chicken stock
• 2 tablespoon tomato paste
• 3 tablespoon capers drained
• 1 ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes
• ¼ cup fresh basil chopped

Instructions

 

Instructions

• Season the chicken with salt and pepper and dredge in the flour.
• Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
• Add the onion, carrot and peppers and cook until the onion is translucent, about 5 minutes.
• Add the garlic and cook for another 30 seconds.
• Add the wine to deglaze the pan. Allow to simmer for 5 minutes.
• Add the tomatoes, chicken stock, tomato paste, capers, oregano, thyme and red pepper flakes. Return the chicken to the pan and toss in sauce.
• Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in basil and serve.
• If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and add as it simmers.

Notes

Use chicken thighs with skin and bone-in for the richest flavor. Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat gently with a splash of stock to revive sauce richness.