PAPRIKA PIMENTON RECIPES

Steps:

• Heat a large skillet over medium-high heat with EVOO, brown chicken in 2 batches to avoid crowding pan, season with salt and pepper, remove to platter
• Add?3 tablespoons butter and melt, add onions, celery and garlic, salt and pepper, soften, add pimiento or roasted peppers and 2 tablespoons paprika, stir, add sherry or wine or lemon juice and let it absorb, add flour, stir, tomato paste, stir, stock and bring to bubble to thicken
• ?Add cream and combine, slide chicken back into sauce and reduce heat to low, add hot sauce to taste
• Cook pasta 1 minute less than directions
• ?Toss with remaining 2 tablespoons butter and most of the herbs, fill casserole with pasta or noodles and chicken and sauce, top with crushed chips and brown under broiler to toast chips
• Top with remaining herbs and paprika to serve
• ?

Steps:

• Smoked paprika is sold at most supermarkets. Look for hot smoked paprika, sometimes labeled Pimentón Picante or Pimentón de La Vera Picante, at specialty foods stores.
• Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor).
• Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.
• Preheat oven to 500°. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.)
• Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165°, about 20 minutes longer. Let rest for 15 minutes.
• Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.