MIRRO 92012 - Page 29

Page 29 o f 42
Chicken Paprika
4.2 Qt.
6/8 Qt.
Ingredients
1
2
Chicken - 2 1/2 - 3 lbs.
1 tsp
2 tsp
Salt
Dash
1/4 tsp
Pepper
1 tsp
2 tsp
Paprika
3 Tbsp
6Tbsp
Flour
2 Tbsp
1/4 cup
Fat
3 cups
4 cups
Water
1
2
Chicken Bouillon Cube
1 cup
2 cup
Diary Sour Cream
4-6 servings
8-12 servings
1. Cut chicken into individual servings.
2. Mix salt, pepper, paprika and flour, coat chicken.
3. Brown in hot fat in cooker. Place on rack.
4. Slowly add water and bouillon cube.
5. Cover, set control to 10 PSI and cook 12 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet.
7. Stir in sour cream; heat thorough.
Fried Chicken
4.2 Qt.
6/8 Qt.
Ingredients
1
2
Chicken - 2 1/2 - lbs.
1/4 cup
1/2 cup
Flour
1 1/2 tsp
1 Tbsp
Salt
Dash
1/4 tsp
Pepper
1 tsp
2 tsp
Paprika
2 Tbsp
1/4 cup
Fat
1
2
Onion, small, cut in halves
2 cups
2 1/2 cups
Water
4-5 serving
8-12 servings
1. Cut chicken into individual servings. Mix flour, salt, pepper and paprika; coat chicken.
2. Brown in hot fat in cooker. Add onion and water. Place chicken on rack in cooker.
3. Cover, set control at 10 PSI and cook 12 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Place chicken under the oven broiler for a few minutes to crisp. Prepare gravy recipe.