Hidden Spices That Deserve More Respect - Paprika

Many of us are familiar with commonly used spices like garlic, salt, and pepper, but there are several underrated seasonings that deserve a bit more attention and respect. While some spices like peppercorns, fennel seeds, cardamom, fenugreek, and saffron are cherished, others have remained in the shadows.

Paprika: A Spice With Versatility and Richness

Among the less recognized options, one spice stands out - paprika. This spice is not just a single ingredient but a spectrum of flavors ranging from sweet to spicy, and it can add depth to various dishes.

What makes paprika so special? It is used in different forms depending on the region and the desired taste. Sweet, hot, and smoked paprika are just a few of the variations available. It is often used in Hispanic, Eastern European, and Southern European cuisines. Some countries use it in a way similar to how the USA might use black pepper at the table, while others integrate it exclusively into their dishes.

One recipe that truly highlights the versatility of paprika is the Best Chicken Paprikash Recipe. This dish originates from Central Europe and is a delightful combination of flavors that can be made with a bit more effort, but the payoff is worth it.

The Best Chicken Paprikash Recipe

Yield: Serves 4

Active Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

1 cup homemade or store-bought low-sodium chicken stock 1.25 oz packet powdered gelatin (about 2 1/2 teaspoons) 4 whole chicken legs (split into thighs and drumsticks - about 2 pounds) Kosher salt and freshly ground black pepper 1 tbsp vegetable oil 1 large yellow onion, thinly sliced (about 1 1/2 cups) 1 red bell pepper, thinly sliced (optional - see note) 1/4 cup (1 oz) high-quality Hungarian sweet paprika (see note) 1 bay leaf 1/2 cup sour cream plus more for garnish 1/2 tsp Asian fish sauce 1 tsp juice from 1 lemon Minced fresh parsley or dill (optional) Egg noodles, boiled potatoes, or spaetzle for serving

Special Equipment

4 1/2-quart straight-sided sauté pan or large Dutch oven

Directions

Pour chicken stock into a 1-cup liquid measuring cup and sprinkle gelatin over the top. Set aside. Generously season chicken pieces on all sides with salt and pepper. Heat vegetable oil in a large sauté pan over medium-high heat until lightly smoking. Add chicken pieces, skin-side down, and cook until golden brown (about 8 minutes). Flip and cook the other side until light golden brown (about 2 minutes longer). Transfer chicken to a plate and set aside. Pour off all but 1 tbsp of fat from the pan. Add onions and bell pepper (if using) to the pan and cook, stirring and scraping up browned bits, until onions are tender and just starting to brown (about 5 minutes). Add paprika and cook, stirring, until fragrant and nutty (about 1 minute). Pour in the gelatin and stock mixture and scrape up any bits stuck to the bottom of the pan. Add bay leaf. Nestle the seared chicken pieces back into the sauce, skin-side up. Reduce heat to lowest setting, cover, and cook until chicken is tender (about 30 minutes). Transfer chicken pieces to a large plate. Whisk sour cream, fish sauce, lemon juice and half of the minced parsley or dill into the sauce. Season to taste with salt, and add more paprika if desired. Return the chicken to the pan, turning to coat in the sauce. Serve immediately over egg noodles, boiled potatoes, or spaetzle, tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with additional sour cream, paprika, and minced fresh parsley or dill (if using).

Note: Bell peppers are not a traditional ingredient in chicken paprikash but are commonly used in American versions. I recommend using fresh, high-quality Hungarian-style paprika.

Conclusion

While many chesses are well-known, there are several underrated spices like paprika that deserve more attention. Paprika adds a unique flavor profile to dishes and can elevate a simple meal to another level. Whether you are cooking chicken paprikash, or using it in another dish, it is worth trying more often.