WELL, I discovered smoked paprika when devising my menu for the New Year’s Day party. Along with making the pulled pork and Hoppin’John with ham super delicious, it gave a lovely depth to the vegetarian Hoppin’ John as well as the collard greens that also had no meat in with them. Note: collard greens are traditionally cooked with ham hocks or the like, but the smoked paprika does the trick nicely.
NOW – here is a link to a chicken thigh recipe that is VERY tasty. Braised Chicken Thighs with Smoked Paprika.
I made it with boneless, skinless thighs that I had grabbed on sale and it was great. I know bones and skin add flavor, but frankly, it was really tasty with the boneless skinless thighs. I had 1 1/2 pounds and had the dish in the oven for maybe 1 and 1/2 hours. So – whatever you got in the fridge or freezer should work fine.