Homemade Paprika Recipes

PAPRIKA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease in the skillet.
• Season chicken pieces with salt and pepper. Place chicken in the skillet with bacon grease and cook over high heat until chicken is golden brown on all sides, about 10 minutes. Transfer chicken to a plate.
• Cook and stir onions in the same skillet until softened, 5 to 10 minutes. Reduce heat to low and stir paprika and caraway seeds into onions; add chicken. Cover skillet and cook for 30 minutes. Add potatoes to chicken mixture, cover skillet, and cook until potatoes are tender and chicken is no longer pink in the center, about 30 more minutes. Transfer chicken and potatoes to a serving dish.
• Stir sour cream, parsley, and garlic powder into the same skillet until sauce is smooth and creamy, 3 to 5 minutes. Pour sauce over chicken and potatoes and sprinkle with bacon.

HOMEMADE PAPRIKA

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.

SMOKED PAPRIKA-HOMEMADE

Steps:

• In a large bowl slowly whisk together the paprika and liquid smoke.
• When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
• Or.
• Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
• When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
• Pour back into your Paprika bottle, use at will.
• 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.