CHILLI POWDER VS PAPRIKA RECIPES

Steps:

• Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
• Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
• Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
• Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.

Steps:

• Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
• Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
• Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
• Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
• Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.