I've also made a smoked-paprika chicken using a different recipe where the chicken is butterflied, and I agree that the flavor is fantastic! It's also a great spice to use on pizzas where meat toppings like chicken sausage are involved.

My favorite place to get the spice (and all spices, really) is penzeys.com, and I find their prices are usually much better than grocery stores, and certainly better than Williams-Sonoma! A quarter-cup jar costs just $2.

I've used smoked paprika along with cinnamon, nutmeg, and mace in a recipe for Spiced Madelines. It gives them a nice, unique flavour.

I like to use it as a substitute for "plain" paprika in home fries, when my daughter doesn't want me to use my usual bacon ingredient. Brings along that lovely smokey flavor I usually get from the bacon.

Smoked paprika is available from great online sources like La Tienda and The Spanish Table. It's not expensive -- in fact, it's often less costly -- and it's the real deal. My favorite recipe is an adaptation of Penelope Casas' veggie paella with garlic sauce. I posted the recipe here:

http://ninecooks.typepad.com/perfectpantry/2006/07/frozen_artichok.html

I love Penzey's smoked paprika also. I use mine in an easy bean dip:
1 can black beans
1 can Muir Glen fire-roasted tomatoes
1 onion, chopped and sauteed
puree all ingredients and season to taste with smoked paprika and chipotle pepper.

I serve mine spread on pita and baked like a pizza--top with roasted red peppers. Delicious!

Penzey's Spice company also carries the smoked Paprika!

I made a dynamite chicken-and-rice a few weeks ago with saffron and smoked paprika. It's also a favorite flavoring for my healthy leftover-meat recipe (saute a few veggies, add spices and leftover meat cut into small pieces, add a little chicken broth and some whole wheat couscous, put the cover on, take off the heat and let sit for five minutes). Works great on devilled eggs, too.

I use the Pimenton de la Vera on roasted sweet potato fries. They taste fastastic just with the smoked paprika, olive oil, salt and pepper they are roasted with, but head up to another level altogether if you serve them with a nice mayonaise or aioli on the side.

Rachael Ray uses smoked paprika, so of course I do, too! She's been talking about it for years and I felt so left out, so I was excited to see it at my local Safeway. I just used it in one of her chili recipes.

I am trying really hard not to use a pun about using it to spice things up....Ooops.

Yes... definitely has a Spanish provenance. I used it the other day to make the most stunning, long, slow-cooked roast lamb shoulder from a recipe I found on an Australian blogger's site about Spanish wine: http://www.tintoyblanco.com.au/?p=37#comments

I use smoked paprika in place of regular paprika ALL the time. I love it in rubs for grilled meat, but probably my favorite use for it is in chicken and dumplings. I usually make chicken and dumplings when I'm in a hurry, and I shortcut it by using a fully cooked rotisserie chicken from the store.

I put about 4 quarts of liquid (stock + water) and the meat from an entire chicken in the dutch oven and bring to a boil, then reduce to a simmer. I add salt and pepper to taste, along with a teaspoon of ground mustard and 1/4 teaspoon smoked paprika.

I make a dumpling dough from flour, baking soda, and milk, and then drop the dough into the broth by the spoonful. Cook for ten minutes uncovered, stir gently, then cook covered for ten more.

Mmm that looks delicious, definitely saving this recipe! I'll have to go pick up some smoked paprika now. :)

I absolutely love smoked paprika. I have never seen it used with roast chicken, I was trying to think of a dish to cook for friends who are coming round for dinner at the weekend and I think this looks perfect, thankyou! I often make a salad with chorizo, butter beans (or any other white beans), tomato, red onion and lots of flat leaf parsley then I add a dressing of crushed garlic, smoked paprika, lemon juice and olive oil, yummy! It's great on a picnic or with some grilled fish. I often use it in a marinade for fish with white wine and garlic as well.

I use it to make a carrot side dish for lemon-marinated chicken legs. I shred carrots, and then saute them over high heat in butter and canola oil with lemon juice, cumin, and smoked paprika until browned and tender. Delicious, and a nice alternative to rice. Potatoes mixed in with the carrots are good, too.

HI Elise,

Your smoked and roasted chicken looks simply great! I sprinkle paprika on roasted salmon as well and I use it to make chili powder.
I buy my spices by weight here locally. Quality smoked paprika purduced in Spain and other hard to find spices from here and other Wcountries can be purchased online from World Spice Merchants in Seattle,www.worldspice.com.
Tony the owner goes directly to the source/other countries to purchases his teas and spices. He sells his spices by the ounce which is really nice since spices can lose their favor as time passes when even purchased in a jar. Jar is optional at Tony's place. He has custom blended spices for me in the past. One was for "dry shake" for pork ribs.

Linda

I've been using smoked paprika in my rub for pork rib dishes for years now, and it gives a pleasant smokiness if you're unable to smoke the meat yourself.

We have been swapping the smoked paprika in any BBQ rub or dry roasting rub that we use! I can't imagine going back to regular paprika! I actually get ours from Penzey's by mail order in the 4 ounce bag!

I can't wait to try your recipe. The picture is truly mouth-watering. I'll be interested to see how it reheats. We do a lot of "advance cooking" at our house ... when we make something we like, we make a LOT of it and then pack it in vacuum sealed freezer containers for nights when we just don't want to cook. We always have a selection in the freezer.

I'll look forward to more of your recipes soon!

I made this last night, althought I didn't have any smoked paprika in the house (using some internet tips, I combined, hot paprika, spanish paprika and some cumin and cayenne). The chicken was BEAUTIFUL and tasted AMAZING. It had a sweet taste that turned to heat. I served it with black beans and rice (using the Traditional Black Bean recipe found on the Bush Beans can, try it, it rocks--its using bell pepper, tomatoes and cider vinegar). The only thing missing was a loaf of Cuban bread.

I am going to be on the lookout for Smoked Paprika in the future.

I found the McCormick smoked paprika in my local grocery store! Looking forward to having this for dinner tomorrow!

This sounds like a yummy recipe that I would like to try. Does anyone know whether chicken breasts can be substituted for a whole chicken?

We're lucky enough to have a Penzey's in town. I love that place and their smoked paprika is great. The prices are incredible.

My favorite use for smoked paprika is to sprinkle it on salmon filets lightly brushed with ollive oil and then grill them on a cedar plank. That's the perfect summer main dish at our house.

Ooo. I must downsize this to a recipie for one and give it a try.

This is an incredibly delicious recipe. I made it last night using boneless, skinless chicken breasts and it worked very well. I used 1/2 T smoked hot paprika and 1/2 T smoked sweet paprika. Leftovers for lunch today!

Elise, I found your blog through Tastespotting, and as soon as I saw this, I knew I had to make it. It's fabulous! I had a 6-7 lb bird, so I made a bit more rub, and put some it under the breast skin, as well as inside the cavity.

This is right up there with my all-time favorite recipes now. My husband was inhaling it--even the breast meat, because it was so juicy. We were thinking of all of the other ways we could use this rub. Next will be on ribs, slow cooked in the oven.

We've been using smoked paprika for quite a while now, but this, so far, is the tastiest. Thanks for sharing this recipe!

Made the smokey paprika chicken last nite. We'll be doing this one again.

EXCELLENT !

Well, I made it! I used all thighs and baked at a higher temp-about 340. Turned out wonderful!

Elise,
I make an onion pie by sauteing lots of chopped onions and maybe some carrots, and adding some cheese. I season it with salt, pepper and smoked paprika, and it gives the whole a wonderful bacon illusion.

I used this recipe for inspiration last night. I made several subtle substitutions to accommodate our tastes and inventory:
*Hungarian hot paprika [instead of smoked paprika]
*1 packet honey (yes, from a restaurant) and over 1 Tbsp of light beer [instead of 2 Tbsp of honey]
*Extra virgin olive oil [instead of softened butter]
*1 tsp sea salt and more than 1 tsp minced garlic [instead of 2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)]
** (I used black pepper.)

***Used the lemon juice and whole chicken as in the recipe.

It was fantastic!!!! I used an open roasting pan til after 45 min I realized the skin was drying out. Basted with the dippings and covered it.

Enjoy and feel confident about making your own adjustments. :)

Hi, great blog! I'm from New Zealand. I love a little smoked paprika sprinkled over my scrambled eggs. Yum!

Great idea, thank you! ~Elise

I just used this recipe for games hens - Killer! I split the birds in half, they were the perfect serving size. I went half and half on sweet and hot smoked paprika, so I didn't need the ground pepper. I'm going to use the same recipe for my Thanksgiving turkey.

Ooh, I love the idea for the scrambled eggs!

I just discovered smoked paprika through a friend, who served it on movie night as a dressing for... popcorn! I can't describe how delicious it is with the paprika and garlic salt and too much butter.

I know this is rather late but,

CostCo has 8.5 oz McCormick Paprika Ahumada for around $6 in So Cal as I write.

I LOVE THIS STUFF...d;^)

I love smoked paprika, and I plan on trying your recipe for an up-coming party. I would like to suggest that folks try a sprinkling of smoked paprika on fried eggs, sunny side up or over easy. The smokiness of the paprika mixed with the lusciousness of a runny yolk is just heavenly!

Great idea Mary, thank you for the suggestion! ~Elise