paprika

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

pork

kosher salt, divided

coriander seeds

small Padrón chiles

onion,

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

Tbsp. extra-virgin olive oil, divided

Tbsp. oregano

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You’ll be left with a mountain of food so delicious, you’ll meal prep this super easy recipe at least once a week forever.

Paprika Chicken & Rice Bake Recipe by Tasty

chicken thighs

salt

pepper

parsley

olive oil

garlic, minced

red onion, diced

rice

chicken broth

salt,

pepper,

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In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.

On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.

Cook an additional 5-6 minutes to brown the other side and remove from the pot.

Add the garlic and onions to the pot, and cook until the onions are transparent.

Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.

Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.

Bake for 35-40 minutes, or until the rice is fully cooked.

NOTE: For a crispy skin, remove chicken thighs and broil.

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Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

How to make curry paste

tbsp cumin seeds

mustard seeds

fennel seeds

tsp black peppercorns

tsp turmeric

cinnamon

chillies,

root

garlic cloves, finely grated

tomato purée

tbsp white wine vinegar or cider vinegar

vegetable or sunflower oil,

Our step-by-step recipe video for making a medium curry paste that's full of flavour.

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a <a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">vinegary slaw</a> and <a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8">ranch</a> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

Worcestershire sauce

tomato paste

dark brown sugar

honey

Dijon mustard

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

German Goulash with Red Bell Pepper ('Gulasch mit Paprika')

For the goulash:

black pepper,

all-purpose flour

lard

(500 g) white onions, chopped

garlic cloves,

caraway seeds

sweet paprika powder

spicy paprika powder,

dry red wine

beef broth

bay leaf

rosemary

For the bell peppers:

butter

(200 g) red bell pepper, cut into bite-sized pieces, about 2 cups

sugar

For serving:

chervil

This hearty chicken rice paprikash is an easy one pot rice dish. The broth is flavored simply with onions, paprika, salt and vegetable flakes, which infuse the chicken as it simmers away.&nbsp;&nbsp;

Chicken Rice Paprikash

water

chicken,

vegetable flakes

white rice

Add paprika and immediatley dilute with 2 cups water.

Add chicken parts and enough water to cover chicken entirely.

Add rice and simmer covered for 20-30 minutes or until rice is done and the liquid is all absorbed by rice.

Buttermilk Fried Chicken Fingers recipe | Epicurious.com

buttermilk

milk

Spanish onion,

jalapeños,

Tabasco pepper sauce

skinless, boneless chicken thighs, cut into 2x4-inch strips

garlic

onion powder

thyme

sage

cayenne pepper

kosher salt

black pepper

Canola oil,

Homemade or store bought ranch dressing,

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

lemon

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.

Homemade Hamburger Helper

neutral oil, such as canola or vegetable

yellow onion, diced into 1/2-inch pieces

smoked bacon, finely chopped

beef

chicken stock

heavy cream

hot sauce

hot smoked paprika

elbow pasta

American cheese, ripped into small pieces

Cheddar

chives

Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.

Add garlic, and cook until fragrant and starting to brown ever so slightly, about 2 minutes.

Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.

Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.

Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.

Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil over medium-high.

Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.

Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.

Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil — it really makes a difference.

Smoky Lentil Stew With Leeks and Potatoes

halved,

extra-virgin olive oil,

leeks,

thyme or rosemary sprig

pimentón dulce or smoked sweet paprika

cayenne,

saffron (about 12 strands), soaked in 1/4 cup cold water

tomato

sherry vinegar

parsley (optional)

Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.

Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.

Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.

Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.

Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.

Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

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