Smoked paprika?

12 years ago

I bought some smoked paprika from Penzey's recently, but have never used it in a recipe. Do you think it would go well in this recipe?

BALSAMIC GLAZED CHICKEN

1/2 cup ketchup

1/4 cup balsamic vinegar

1 tsp. oregano

6 Tblsp. packed brown sugar, divided

Juice of 1 lime

1 Tblsp. oil

2 Tblsp. paprika

1 Tblsp. chili powder

1 Tblsp. ground cumin

1 1/2 tsp. salt

1 tsp. pepper

3-1/2 lbs. chicken

For the spice rub, combine 2 Tblsp. brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour.

For the glaze, mix ketchup, vinegar, oregano, and 4 Tblsp. brown sugar.

Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until internal temp reads 165 degrees.

Adapted from Weight Watchers. Recipe from From Megan's Cookin.

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Comments (9)

Bumblebeez SC Zone 7
12 years ago
That sounds good! I think I'll try it too. I use smoked paprika all the time in chicken recipes and would use it in that recipe.
coconut_nj
12 years ago
I think it would work great. I wouldn't hesitate to use it in any recipe that calls for other smokey spices such as cumin and I think it goes great with most any chili powders.
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You can add dry spices. I don't know how large your recipe is, but a tablespoon sounds like a lot of paprika to me. Remember that some spices can become bitter and/or stronger during canning. You might try a batch with a bit less paprika. You can always add it after opening. Deanna
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In one of my few posts here, I cited a new recipe I tried using smoked paprika. It was really delicious: SCALLOPS WITH SMOKED PAPRIKA WITH ORANGE COUSCOUS Yield: 4 servings For couscous: 4 t. olive oil 1/4 t. saffron threads, crushed 1 1/2 cups instant couscous (I used whole wheat couscous) 1/2 t. kosher salt 2 T. unsalted butter, diced 2 t. grated orange zest For scallops: 1 1/2 t. smoked paprika 1 1/2 t. ground cumin 3/4 t. coarsely ground black pepper 1/8 t. ground red (cayenne) pepper 12 extra-large sea scallops (1 1/4- 1 1/2 lb), side muscles removed Olive oil Kosher salt 1 T. chopped flat-leaf parsley 4 orange wedges To prepare couscous: In a medium saucepan with a lid, bring 2 cups of water, olive oil and saffron to a boil. Remove from heat; stir in couscous, salt, butter and orange zest. Cover and let stand at least 5 minutes or longer while you prepare the scallops. Fluff couscous with a fork before serving. To prepare scallops: Stir together paprika, cumin, black pepper and red pepper in a small bowl. Spread the spice mixture on a dinner plate. Pat scallops dry, then roll each one on all sides in the spice mixture. Coat the bottom of a large, heavy skillet with a thin layer of olive oil; place over medium-high heat. When it's hot, add enough scallops to fit comfortably in a single layer. Saute until cooked through, about 2 to 3 minutes per side. Remove and continue, adding oil if needed, until all scallops are cooked. Season scallops with salt to taste. To serve: Spoon a mound of couscous on each of 4 dinner plates; top each serving with 3 scallops. Garnish each serving with a sprinkle of parsley and an orange wedge. Squeeze the orange wedge over the scallops before eating. Source: St. Louis Post Dispatch Lori
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pat_t
Original Author
12 years ago
Thanks guys - looks like this is what will be for supper tomorrow for my birthday!
annie1992
12 years ago
Well, happy birthday a day early. My mother's birthday is tomorrow too!

I agree, I think the smoked paprika might lend a nice smokiness to that particular recipe. I always have some on hand now, I love the stuff.

Annie
compumom
12 years ago
YUM,I love the flavor of Penzey's Smoked Paprika! I just resurrected my bottle and added it to the 'Mexican" rice that I made to accompany Sunday's fajita meal. With the loss of garlic & onion, I'm constantly searching for flavor and I tire of only using acidic sources like vinegar or citrus.

I'll wait to hear your review before trying this recipe,but thanks for sharing!
cynic
12 years ago
I'm using more and more smoked paprika these days. I use it in most anything that needs seasoning.
foodonastump
12 years ago
Pat - We "joined" you for your birthday dinner; I hope you enjoyed it as much as we did. I managed to burn the skin so I just removed it, re-basted the chicken and gave it a few more moments on the grill. Saved us some fat, I figure! I served it with grilled squash and scallions, as suggested in the link. Wife gave it the "Repeat" stamp of approval. Thanks!

{{gwi:1568095}}
riverrat1
12 years ago
Evil Jessica gave me some smoked paprika from Penseys a few years back. I love to use it in chicken dishes as it lends a smooth smoke flavor to the dish. I made a Chicken Pomodori the other night and used the smoked paprika. Yum!
pat_t
Original Author
12 years ago
FOAS, I ended up not cooking tonight - that chicken is still "marinating" in the fridge for tomorrow night's dinner. Yours looks delectable!

I thought the pictures from Megan's site looked awfully burnt! I was thinking of pre-baking mine before finishing it on the grill. Whaddaya think?

Smoked paprika?

Comments (9)

Bumblebeez SC Zone 7

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Smoked paprika?

Comments (9)

Bumblebeez SC Zone 7

coconut_nj

Related Discussions

pat_tOriginal Author

annie1992

compumom

cynic

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COMPANY

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Original Author

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Original Author