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tablespoons of ketchup
boxes of sour cream
Glasses of water
Put the defrosted chicken, cut into small pieces
Place in a pressure cooker for 10 minutes.
After that, prick the chicken with a fork or pass it in the food processor (only 1 touch) to break up the larger pieces.
Return the chicken to the pan and add 2 cups of water with the cream (let it thicken a little and do not cover the pan).
Let it cook for about 5 minutes and add the ketchup and mustard.
Now just let the broth thicken a little and it's ready!
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