PAPRIKA PLANT 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:

• Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
• Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
• Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
• Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
• Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
• Pour the sauce over the chicken and sprinkle generously with dill.