Paprika Stars in Comfort Foods

Paprika is one of those under-appreciated spices. Though often relegated to accenting deviled eggs and potato salad (and helping flamingos at the zoo keep their pink color), it has lots of great uses as a flavoring.

Paprika is made by drying and grinding red peppers. Some versions include the seeds from the pepper, which gives the spice more heat. Flavors range from sweet to very spicy. Specialty grocery stores may also carry smoked paprika, which is made from peppers that are smoked before they are ground. This type of paprika is particularly popular in Spanish cooking.

Although paprika originated in Mexico, it’s perhaps best known for its use in Hungarian cuisine. The powder was first introduced in Hungary as early as the 16th century. Today it’s used in many soups, stews, and meat dishes.

This warming spice is great for winter dishes in part because it’s used in such great comfort foods. Take, for example, Chicken Paprikash. If you want to do something different and delicious serve it over spaetzle, a Hungarian dumpling that’s similar to a noodle.

A couple tips for using paprika: it must be heated to activate its flavor, so don’t expect a burst of spiciness when you use it without cooking it first. Also, make sure you don’t confuse it with cayenne pepper. I once used a teaspoon of cayenne in place of some of the paprika in the paprikash recipe. It’s good to eat warm foods when it’s cold outside, but that was a little over the top.

Chicken Paprikash
Makes 8 servings
3 T. flour
2 lbs. chicken, cubed
1 T. oil
1/2 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 stalk celery, chopped
6 mushrooms, sliced
1-1/4 c. chicken stock
2 T. paprika
Pinch cayenne pepper
1 t. salt
1 t. pepper
1 c. sour cream
Cooked egg noodles

Toss chicken in flour. Heat oil in large saucepan over medium heat. Brown chicken in oil, about 4 minutes. Add onion, red pepper, green pepper, garlic, celery and mushrooms and cook until vegetables begin to soften, about 4 minutes, stirring occasionally.

Add chicken stock, paprika, pepper, salt and pepper (make sure stock mostly covers chicken; if it doesn’t, add a little water). Bring to a boil, lower heat, cover, and let simmer for one hour or until chicken is very tender.

Add sour cream and heat through (do not boil). Serve over cooked egg noodles.