I suppose that chicken paprikash (or paprika whichever you prefer) is more of a cold weather, autumnal dish with it’s warm flavors and cheery, rusty color. Maybe I am longing for blustery, chilly autumn in these post-100 degree temps that we have endured for over 40 days. Whatever the reason, I got hungry for this dish and so I made it.
Smoked paprika is key for this. Do not get the regular kind from the grocery store. Look for the darker, smoked paprika; Continue reading
