Chicken and potatoes bites with paprika, a complete main course with a 20-minute cooking time thanks to the pressure cooker which reduces cooking times without sacrificing flavor.
With pressure cooking, vitamins and minerals are preserved, and the meat remains juicy and tender.
The recipe also includes the procedure for cooking with the electric pressure cooker.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for chicken and potatoes bites with paprika:
- 1.75 lbs chicken breast
- 1/2 yellow onion
- 1 large carrot
- 3 tablespoons extra virgin olive oil
- to taste all-purpose flour
- 1 teaspoon sweet paprika
- 1 teaspoon spicy paprika (levelled)
- 1 glass dry white wine
- 4 potatoes
- to taste vegetable broth
- to taste fine salt
- to taste black pepper
- to taste chopped parsley
Tools for chicken bites in the pressure cooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting board
Steps for preparing and cooking chicken and potatoes bites with paprika:
Peel the carrot and cut it into small cubes, peel the onion and slice it into thin slices (as we did) or into small pieces, alternatively, you can blend both the onion and the carrot according to your tastes.
Wash the chicken breast well, dry it thoroughly and place it on a cutting board, with a sharp knife remove the Y-shaped bone located in the center of the chicken breast, then also remove the cartilage and divide the chicken breast into two parts.
If there are any fatty parts, remove them.
Cut the chicken breast into slices 2/3 fingers thick and then each slice into pieces 2/3 fingers thick, to obtain cubes of the same size, roll the chicken bites in the flour making it stick well and removing the excess.
In the pressure cooker, add the extra virgin olive oil, prepared vegetables, and cook them over medium heat for a few minutes, then add the meat and brown it well, turning it a couple of times, deglaze with the white wine and when it has evaporated, add a glass of hot broth in which you have dissolved both the sweet and spicy paprika.
The amount of paprika is subjective; if you don’t like strong flavors, you can just use sweet paprika.
Salt and pepper, close the pot, bring it to pressure over medium heat, always check the valve to ensure it’s not clogged, when it reaches pressure, lower the heat and cook for 10 minutes.
While the meat is cooking, wash the potatoes, peel them, and cut them into cubes the same size as the chicken bites, wash them well and dry them.
After the cooking time, turn off the heat and let the steam escape, remove the lid, stir well, add the potatoes, adjust the salt and pepper, and check that there is enough liquid to cover the meat and potatoes, if it’s low, add more hot broth.
Close the pot, bring it back to pressure and cook on low heat for 10 minutes.
At the end of cooking, turn off the heat, let the pressure escape, remove the lid, stir the chicken bites well (check if they are seasoned with enough salt and pepper), serve them on individual plates adding chopped parsley.
ELECTRIC PRESSURE COOKER VERSION.
The procedure is the same, first use the sauté program and when you have deglazed with the wine, switch to the pressure cooking program, close the lid and continue as per the recipe.
