Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto®
pressure cooker. Sauté onions, green pepper, and garlic until tender; remove.
Brown chicken a few pieces at a time; set aside. Add tomato sauce, paprika,
dill weed, and a small amount of chicken broth to oil in pressure cooker; stir
until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables
to pressure cooker. Close pressure cooker cover securely. Place pressure regulator
on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking
slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm
dish. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture
simmers and thickens. Pour sauce over chicken.
site map |
parts & service |
special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q |
financial info | inventor info | dealer resources | school program | your account | ordering info |
|WEB ORDERS SHIPPED TO THE UNITED STATES ONLY
©2013 National Presto Industries, Inc. All rights reserved. · This site hosted by WEBTEAM.