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."
 
Rice Cooker Chicken Paprikash created by Tea Jenny
Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Hit cook and brown onions.
  • Then combine flour and chicken in a medium bowl; toss well.
  • Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook.
  • 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.
  • Then serve it with either, noodles, rice or dumplings.
  • Yield: 6 servings (serving size: 1 cup).
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RECIPE MADE WITH LOVE BY

"My husband and I love trying new recipes! Neither of us were formally taught to cook so we're teaching ourselves. We've had a few "mistakes", but luckily my husband will eat ANYTHING. No, really, I mean anything. So nothing has been a complete loss. We have a son, born April '08 and he's eating solids like a champ! I love making his food for him. It's easy and cheap, besides who knows what they put in those little jars they sell at the store?! I can't wait to see what kind of things he likes once he gets some teeth!"
 

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  1. mani5ha
    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. I 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.
     
  2. Zespri
    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.
     
  3. Tea Jenny
    This is a brilliant recipe so quick and easy, the only thing I have made in my rice cooker is rice so I was so excited to see how this would work and it was great, I used chicken thighs as that was what I had and it was very tasty, I served it with egg noodles I also used yogurt rather than the sour cream and it was fine. I will be making this again. Thank you for posting. made for spring into spring 2011
     
  4. Tea Jenny
    Rice Cooker Chicken Paprikash Created by Tea Jenny
  5. Demandy
    I made this and husband loved it. I thought it was ok but I think I screwed it up by using non-fat greek yogurt in place of the sour cream, it curdled a little bit which affected the prettiness of the final thing. I won't rate, I'd like to try it again, it was super easy.
     
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