chicken paprikash would be my first choice!

Smoked paprika works very well instead of or in addition to the black pepper called for in this recipe. I use hot chipotle powder all the time with this. Like any red pepper, smoked paprika can burn if subjected to high temps, so I use smoked paprika on the flesh side only.

Crispy Chicken Thighs

This is more a technique than a recipe. I learned it from a recipe by Jacques Pepin. That recipe involves making a sauce, but the chicken thighs by themselves are tasty on their own even if you donÂt want to bother making the sauce. You get crispy Âfried chicken without a batter and with much less fat than regular fried chicken. Quick, extremely easy, and very tasty. From a food-science-geek standpoint, what youÂre doing is rendering the fat out of the skin, and the skin fries in that fat, while the flesh side is steamed in the covered skillet by the vapors liberated in the cooking process. You can vary the seasoning if you want; a little bit of smoked Spanish paprika (ÂpimentonÂ) or chipotle powder works well instead of or in addition to the black pepper.

Ingredients
4 chicken thighs, skin on
salt
black pepper

Procedure
1. Set the chicken thighs skin-side down on a cutting board. Cut a ½ inch deep slash on either side of the thigh bone, parallel to the bone and about ½ inch away from the bone (this helps the thigh to flatten out somewhat). Season the thighs on both sides with salt and pepper (and smoked paprika, if used, on the flesh side).
2. Place the chicken thighs skin-side down in an unheated non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to make sure it isnÂt sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. If after 18 minutes the flesh side doesnÂt look quite done, flip the thighs and fry them flesh side down for a minute or two, uncovered. When done, serve.

I bet you can guess where the first recipe came from by the capitalized ingredients! I imagine any kind of bay leaf would do.

Slow Cooker Turkey
 1 turkey breast (6-7 lbs.)
 1 Cup apple cider
 2 TURKISH BAY LEAVES
 1 TB. SMOKED SPANISH PAPRIKA or
 HUNGARIAN SWEET PAPRIKA
 1 TB. POULTRY SEASONING
 11/2 tsp. CRACKED BLACK PEPPER
 2 tsp. KOSHER FLAKE SALT

Wash and dry the turkey breast and place in a slow cooker. Pour the apple cider in the bottom of the slow cooker. Add the BAY LEAVES. Combine the SPICES and rub over the top of the turkey breast. Cover the slow cooker and cook on low until the turkey breast is done, usually 4-5 hours. The resulting spicy juices are a great low-fat gravy to serve over mashed potatoes.

Prep. time: 5 minutes
Cooking time: 4-5 hours
Serves: 10

Nutritional Information:
Servings 10; Serving Size 8 oz. turkey, 2 TB. gravy (240g); Calories 310; Calories from fat 15; Total fat 1.5g; Cholesterol 180mg; Sodium 340mg; Carbohydrate 4g; Dietary Fiber 0g.

This Carol Mighton Haddix recipe was in the Columbus Dispatch years ago, reprinted from the Chicago Tribune.

I did try it, and it was just okay, so jazz it up a bit. I omitted the cilantro (feh).

TURKEY AND OLIVE PAELLA

Makes 6 servings

This is not a real paella, but it is similar. I love to use the Spanish smoked paprika (pimeton, available in specialty or spice shops) for dishes such as this. But Hungarian or regular paprika works well, too. Look for already-chopped onions and peppers in the supermarket's produce aisle.

2 tablespoons olive oil
1 carton (7 ounces) chopped onions and bell peppers
1 1/2 cups short-grain rice
1 teaspoon smoked, hot or sweet paprika
2 cans (14 1/2 ounces each) chicken broth
1 teaspoon salt
1/4 teaspoon saffron threads (optional)
Freshly ground pepper
1 can (14 ounces) diced tomatoes
2 1/2 cups diced cooked turkey or chicken
1 jar (7 1/2 ounces) pitted Spanish green olives, coarsely chopped
1 cup leftover peas, chopped green beans or other vegetable (optional)
1/2 cup chopped fresh cilantro or parsley

Preheat oven to 375 degrees. Heat olive oil in medium saucepan over medium-high heat. Add onions and peppers. Cook, stirring, until lightly colored, about 2 minutes. Stir in rice and paprika. Cook, stirring, 1 minute. Add chicken broth, salt, saffron and ground pepper to taste. Bring to a boil.
Cover. Reduce heat to simmer. Cook until rice is almost tender, about 10 minutes.
Spoon rice mixture into a 2-quart casserole dish. Stir in tomatoes, turkey, olives and peas. Bake until rice is tender, about 20 minutes. Sprinkle each portion with cilantro.

Larry loved this recipe:

Chicken and Collard Green Stew with Smoky Tomatoes and White Beans
Rocco DiSpirito

1 tbsp. extra-virgin olive oil
salt and freshly ground pepper to taste
4 chicken thighs
4 slices of bacon cut into ½ inch strips
½ large spanish onion, diced small
4 gloves garlic, chopped
1 - 35 oz can plum tomatoes, roughly chopped, liquid reserved
2 tsp smoked paprika
red pepper flakes to taste
1 ½ cups water
10 oz cleaned and cut collard greens
1 - 20 oz can canellini beans, drained

In a large pot, heat olive oil over medium-high heat. Pat chicken dry, season with salt and pepper. Add to pan, skin side down and cook until skin is golden. About 5 minutes. Flip chicken over

Add bacon, onion and garlic to pot and continue to cook until fragrant. About 3 minutes.

Add tomatoes, their liquid, smoked paprika, red pepper flakes, water collard greens and beans to the pot. Cover and bring to a boil. Turn heat to low and simmer until chicken is cooked through and tender. About 30 minutes. Adjust seasonings to taste and serve.

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Lee posted this recipe. I haven't tried it yet.

"Lightly par cook (2-3 minutes usually in the micro with a tablespoon of water) the florets from a head of cauliflower, drain and spread out on a baking sheet and sprinkle wih salt and papper, and very lightly with the smoked paprika (I use a tea infuser spoon for this). Drizzle with a little olive oil and roast in a preheated 400 - 425 degree oven for about 20 minutes, stiring once or twice until the cauliflower is tender and golden brown in places."

***

I added a good-sized pinch to my gazpacho, along with cumin and hot sauce. I also add it so any dish that has smoked sausage in it, to promote the smoky flavor.

It's also good in a pot of chili, pulled pork in the crockpot, sprinkled on eggs, on deviled eggs, grilled steaks or chicken.
Taco meat, fajitas, quesadillas.
Baked or grilled potatoes and vegetables.

I love the stuff!

Deanna

Penzey's smoked paprika is a good product; if you happen to run across chipotle powder, though, you may wish to give it a try--but only if you like hot stuff.

Smoked paprika, or pimenton, is made in Spain by allowing an assortment of peppers to ripen red-ripe. They are then smoked over oak fires for a long time to dry them and give a smoky flavor. Depending on the ratio of sweet peppers to hot peppers, they make various blends (sweet, bittersweet--a better term would be moderately hot, since it isn't bitter--and hot, which is pretty hot). Chipotle powder is made from jalpenos, which can be right zingy when processed in this manner. It's about as hot as the 'hot' level of pimenton.