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Chicken Paprikas

• 1 (3-pound) chicken, cut up
• Salt and pepper
• 2 to 4 tablespoons vegetable oil
• 1 onion, chopped
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 1/4 cup tomato sauce
• 2 tablespoons Hungarian-style Paprika
• 3 tablespoons dill weed
• 1 cup chicken broth
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• 1 tablespoon flour
• 3/4 cup sour cream

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.
Makes 4 to 6 servings