Skip to content
  1. Black Friday Sale -Get 25% Off With Code BF2024
  2. Become an officialWest Bend Ambassador
  3. Free standard shipping sitewide on orders over $39!

The Timeless Collection

This collection perfectly blends classic aesthetics with modern functionality, effortlessly complementing a wide range of decore styles.

SHOP NOW
Close (esc)

Sign Up for West Bend News & Offers

Get the latest news and offers when you sign up for our official newsletter.

Maggie's Paprika Chicken - West Bend

Maggie's Paprika Chicken

Older Post
Newer Post

Full Recipe Details

Ingredients

3 lb. Chicken breast or chicken pieces ¾ tsp. Salt (divided) ½ tsp. Ground pepper 2 tbsp. Oil 1 tbsp. Butter 4 cups Onions, finely diced Pinch of sugar 1 cup Red bell pepper, diced ½ Green bell pepper, diced 2 tbsp. Tomato paste 2 tbsp. Sweet paprika 1 tsp. Crushed red pepper 1 tsp Dried marjoram (optional) 1 cup Reduced sodium chicken broth ½ cup sour cream 1 tbsp. All-purpose flour

Cooking Process

Season chicken with ½ tsp salt and pepper On “Brown” setting, heat oil and butter. Add onions and sprinkle with sugar- sauté with wooden spoon until onions are soft and light brown. Remove. Brown chicken a few pieces at a time. Remove. Stir in sautéed onions, bell peppers, tomato paste, paprika, and crushed red pepper. Add the chicken broth, marjoram and chicken and stir. Lock the cover into cooking position and follow directions for cooking. Cook on “High Pressure” for 10 minutes. Just before chicken is done, whisk together sour cream, flour, and the remaining ¼ tsp salt in a small bowl until smooth. When the chicken is done, remove chicken. Stir the sour cream mixture into the sauce and heat mixture on “Brown” setting until the sauce coats the spoon. Return chicken to the sauce and heat for another minute.

Shop Our Family of Brands

Search

Main menu

Shopping Cart

Use POP20 to get 20% off popcorn makers!