BEST PAPRIKA RECIPES

Steps:

• Paprika is made from the Capsicum Pepper. Depending on how mild you want your paprika, you can make your paprika from chili peppers, which are spicier, or from red bell peppers, which are milder.
• Plant 10 to 15 chili or red bell pepper plants. This is the number of plants that you need in order to make your paprika. (If you want to do other things with chili and bell peppers, such as stuffing, canning, or eating, you will need to plant more of them.)
• OPTION #1: Dry the red peppers by stringing them and hanging them in a dry place. (It takes about a year.)
• OPTION #2: Dry the red peppers in a food dehydrator.
• OPTION #3: Put the peppers in your smoker and use oak wood to smoke your red peppers dry. (This will give them a smokey flavor -- "smoked paprika". I'm not sure how long it will take to dry them by this method.).
• The peppers must be totally dry!
• Once the peppers are totally dry, dispose of the stems and save the seeds for next year's planting.
• Break the peppers into small enough pieces that they will fit in your spice or coffee grinder. (If you're using chili peppers, you can grind the seeds in with the peppers to make the paprika spicier.).
• Put the peppers (and seeds if desired) into the spice or coffee grinder. Set the grinder to the "fine" setting, if applicable, and grind the peppers into a powder.
• Some of the peppers will take longer to grind. Just make sure that you sift through the paprika to make sure that it is all powder.
• Finally, store your paprika in an air-tight jar using your food saver. It should last until the next year's harvest.

Steps:

• Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
• Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
• Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
• Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
• Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.