Each time we’ve been to Hungary I’ve purchased paprika. (And tablecloths, and napkins, and spices, and a face cream only available there.) The last time I was there I purchased something called half-sharp paprika. It’s a combo of their standard-issue paprika and hot paprika. Hence they call it half-sharp. Here in the U.S. I’ve purchased the hot smoky paprika that adds such a huge boost of flavor to dishes. Supposedly paprika doesn’t last all that long, but I keep my paprika in the refrigerator always, and I still have one bag of both types of regular paprika in my pantry, unopened. I really enjoy paprika, and didn’t know how much until I used well-grown and flavorful paprika. The junk mostly available in our grocery stores is not very flavorful, and probably is best used just for color, not flavor.
Anyway, there are two parts to this story. One is about (1) my newest kitchen toy, and the other is (2) the recipe.
(1) My New Crockpot
My old – and I mean OLD – crockpot dating from the early 1970’s finally bit the dust a few days ago. I’d noticed a hairline crack developing in the ceramic bowl/insert, but thought perhaps it wouldn’t grow. Well, it did. Actually, I was gleeful, since it gave me the reason to buy a new one. And because I have heard my friend Cherrie talking about how much she loves her All-Clad stainless insert slow cooker so much, I knew what I’d be buying. I called her to verify she was still happy with it (yes) and I snooped on the internet hoping to find a better price (uh, no).
It’s only available from Williams-Sonoma. There are other models of the All-Clad Slow Cooker, but the one with the nonstick coated aluminum insert is only available from Williams-Sonoma. (Well, e-bay had a couple, but I decided I wasn’t up to the game of bidding on them – I never seem to get what I want.) New, at Williams-Sonoma, it’s $279. I really needed to WANT this thing to pay that for a crockpot. But oh, is it ever fun. There are two important reasons to buy this: (a) you can brown food in this insert – it’s a metal pan. It can go right on the stovetop and can stay on the stovetop if you want; and (b) the crockpot housing has a programmable control on it – for high heat, low heat and warm, and can be changed to cook for as many hours as you want it to. Well, maybe there’s an upper limit, but if so I don’t recall reading it. It has a lighted LCD control panel on it so you know when it’s on. Once you’ve cooked for as many hours as you’ve selected, it switches to the warm setting for awhile in case you’re late.
(2) The Chicken Paprikash
The first night I cooked in it, it truly was a one-pot dinner. I sauteed onion, red bell peppers, mushrooms and garlic for awhile on the stovetop (in the insert), then put it into the crockpot base, added some chicken broth, sliced up raw chicken thighs, and the paprika, and let it stew away for about 5 or 6 hours. Using the recipe I had, I added some light sour cream mixed with flour to the crockpot mixture and let it sit for awhile. But it took longer to come to a simmer again, so I merely removed the insert and put it back on the range to bring it to a slow simmer until it reached the degree of thick that I wanted. SO easy. And really good, deep flavor. The paprika combination I used has a bit of heat to it, but not a lot. Adjust to suit your tastes. You can buy good paprika at penzeys.com, or perhaps at other specialty spice merchants.
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Crockpot Chicken Paprikash
Recipe: Adapted from Kristen T at www.a-crock-cook.com
Servings: 4
NOTES: If you don’t have the varieties of paprika mentioned, just use what you have. You can buy the smoky paprika in upscale groceries here in the U.S.
Serving Ideas: Can be served over rice as an entree (as long as the paprikash gravy is thick enough) or as a thickened kind of paprikash soup without rice or carbs.
3 cups mushrooms — washed and sliced
2 medium onions — chopped
3 whole garlic cloves — minced
1 whole red bell pepper — chopped
1 1/2 teaspoons paprika — use half-sharp if you have it
1/2 teaspoon smoky paprika — if you have it
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
1 pound boneless chicken thighs — skinless
3 tablespoons all-purpose flour — approximately
1 cup low-fat sour cream
1. Heat a nonstick skillet. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
2. Cut each chicken thigh into long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
3. Stir together flour and sour cream in a small bowl; stir into chicken mixture.
4. Turn crockpot to high, cover and cook on low until the mixture is thick and hot, about 10-20 minutes more. Yields about 1 1/2 cups per serving. Great served as a sort of thick soup, or over rice!
Per Serving: 273 Calories; 9g Fat (31.6% calories from fat); 23g Protein; 23g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 719mg Sodium.
A year ago: Hot, Spicy Tofu Herb Dip (you’d think it was made with sour cream – honest)

Marie
said on January 30th, 2009:
I am catching up on my blog reading today Carolyn! Everything here looks amazing, especially the shortbreads and that rose! How beautiful!
Thanks, Marie. I can’t say that the shortbread was all that good. Okay, not great. The rose, though. Oh my goodness, was it gorgeous! . . . Carolyn T