Ode to Smoked Paprika, plus a recipe
Have you ever used smoked paprika? If not, please do yourself a favor and purchase some. You can buy it at most grocery stores now, but it’s even better if it’s pimentón ahumado, from Spain. I absolutely love the deep, complex, smoky flavor it infuses into foods. It’s not aggressive, it’s not overt—it’s warm and rich, and a lovely addition to a lot of classic dishes. I have successfully added it to chili, hamburgers, oven-braised pork butt, soups, chowders, and—a current favorite—chicken salad.
I don’t have a photo of this chicken salad, but I am here to tell you it’s quite pretty. The smoked paprika gives the dressing a rosy pink hue. Sweet purple grapes add another pop of color, and are juicy and crunchy. It’s lighter than regular chicken salad, with the addition of yogurt in the dressing, and just enough of the creamy stuff to keep the mixture moist. Roasting the chicken on the bone ensures that it stays juicy and super flavorful.
I’m thinking this is a perfect Labor Day picnic/cook out bring-along…just be prepared to sing the praises of smoked paprika when everyone wonders what made the chicken salad so tasty.
Smoky Chicken Salad with Grapes and Almonds
Serves 4 to 6
4 bone-in, skin-on chicken breasts, organic if possible
2 teaspoons coarse salt
1 teaspoon ground black pepper
1 cup red grapes, cut in half
1/2 cup plain, low-fat Greek yogurt (to make your own, see here)
1/4 cup light, olive oil–based mayonnaise
1 teaspoon smoked paprika
1/2 cup sliced or slivered almonds, toasted and cooled
Preheat the oven to 350º. Place the chicken breasts skin side up on a baking sheet; rub with olive oil, and sprinkle generously with salt and pepper. Roast for about 35 or 40 minutes, until the chicken is cooked through. Set aside to cool.
When chicken is completely cool, remove and discard skin and bones. Cut chicken into bite-size chunks (about 3/4 inch), and place in a large bowl. Add grapes. In a medium bowl, whisk together yogurt, mayo, and smoked paprika. Pour dressing over chicken and grapes, tossing gently to coat. Add almonds, and toss again. Taste, and add salt and pepper, if needed. Refrigerate for at least 1 hour before serving.
September 2nd, 2010 at 11:05 am
I like to grill my chicken, but have not tried Smoked Paprika. This weekend will be a good time, as you say. Cheers
September 2nd, 2010 at 3:13 pm
I recently found out about smoked paprika and love it.
September 5th, 2010 at 5:10 am
Mmm, I smelt some recently and had to have some – I had no idea it was so completely different to regular paprika. I’m going to try and do some smoked paprika aioli, apparently the store bought stuff is great so I can only imagine home made would be even tastier.