My latest spice obsession has been Smoked Paprika. I put it on everything. I have always been a fan of regular paprika. Most people associate it with the red color on deviled eggs, but it really is so much more. It tenderizes, and adds peppery flavor. I just love it.
So, when I saw Smoked Paprika in the store a while back, of course I picked some up. It adds smokiness to foods without the funkiness of cumin. It is so versatile! You haven't had sweet potato fry perfection, until you have put Smoked Paprika on your sweet potato fries! When you grill fish for fish tacos, add a little Smoked Paprika, you are gonna love it! Then of course there is garlic aioli with Smoked Paprika...yummmmy! The list goes on and on, but here is how I am using it today!
Take a pound of boneless skinless chicken thighs, Smoked Paprika, garlic powder, salt and pepper.
Cover the chicken thighs with all the spices (about a tsp each of SP and G, and 1/2 tsp each of the S&P), and let it marinade in the fridge for the day.
Put a cast iron skillet on medium heat, and add a little of your favorite oil (Coconut Oil here).
Cook for 8 minutes on the first side.
Cook for 6 minutes on the other side. Make sure to check your chicken for doneness, as the size of thighs and heat of your pan may vary from mine.
Serve it up for some total deliciousness!
Tonight I am serving mine with Pesto Pea Salad on page 77 of Barefoot Contessa at Home,
Spinach, Peas, Pesto, and Parmesan with Walnuts (my improvisation).
Easy, Shmeezy, Pesto Pea-zy!
Try toasting the nuts in the microwave. I left out the salt, because I felt that between the pesto and the parm there was already plenty of salt in the dish.
...and Wanna Be's Oven Roasted Veggies.
Oven at 475. Red Peppers, Onions, and Mushrooms on a pan with olive oil, sea salt, and fresh cracked pepper.
Cook until brown and caramelized (about 20 minutes).