Soon after though, McCormick started selling it and promoting it as a spice, so it’s much easier to come by, and we are always looking for an excuse to cook with it.
What Is Smoked Paprika and Why Use It?
If you’ve never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips. The following recipe we’ve adapted from one in a free magazine by our local Raley’s grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don’t already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments. There are three varieties of Spanish paprika: dulce, or sweet paprika; agridulce, or medium-hot paprika; and picante, or hot paprika. Find smoked Spanish paprika in the grocery store spice aisle or online at The Spice House or The Spanish Table. Add smoked paprika to all sorts of foods like beef chili, taco meat seasoning, meatloaf, or BBQ sauce. Sprinkle a few dashes on popcorn, eggs, or hummus to add a little smoky flavor.
What to Serve With Roast Chicken
Roasted Parsnips Slow Cooker Honey-Dijon Glazed Carrots Rice Pilaf With Mushrooms and Pine Nuts Brussels Sprouts, Mushroom and Goat Cheese Casserole Butternut Squash With Brown Butter and Thyme
It’s not necessary at all to truss (tie) this chicken; but if you’d like to, read our how-to: How To Truss a Chicken. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste. Did you love the recipe? Leave us stars below!
