paprika Archives - Munchies and Munchkins

I love chicken thighs. I cook them at least once a week. To me they are by far the tastiest part of a chicken..also normally cheaper than breasts. They stay moist and full of flavour whichever way you cook them. I have cooked them in the oven, on the hob, on the BBQ and in the Sous Vide but today I chose to cook them in the slow cooker. I make this exact same recipe for my oven baked thighs I just add a little olive oil.

You will need:

6 chicken thighs
1 heaped tablespoon of sweet smokey paprika
1/2 tbsp of garlic granules
4 tbsp of soft dark brown sugar or molasses
1/2 tsp of crushed peppercorns ( I used Sichuan )

Place your thighs in the slow cooker, sprinkle first with the paprika then the garlic and pepper then finally the sugar.

Try to get an even distribution them cook on high for 2 hours and low for 2 hours. I used a temperature probe to check the thighs got to the correct temp.

Remove the thighs and leave to rest before serving.

You can tip the sauce/juice into a pan, add some more sugar and reduce to make a sauce to cover or to use in a different dish but the thighs are juicy and full off flavour as they are.

They were succulent and so tasty. I think they may even be better than my oven version. If you do want a crispy skin pop these in a very hot oven for 10-15 minutes.

I served mine with a leafy green salad and these loaded potato skins:

– recipe for these to follow soon.

As soon as a chill is in the air I turn to my slow cooker. It’s a bit of a seasonal thing for me although it does make occasional summer outings.

Today we were headed out for the day and so I whipped out my trusted friend to make a Spanish style stew.

I love cooking with chorizo and sweet paprika. The amount of flavour from just a tbsp of sweet paprika is incredible and chorizo well I use it in anything and everything. For me though the best part of this stew was the addition of Orzo towards the end of the cooking time. It turned it into a more substantial meal and we all loved it

Anyway without further ado here is the recipe:

You will need:

3 inch chunk of Chorizo diced and browned in a pan
Tin of potatoes drained and halved
Tin of carrots drained
1/2 courgette roughly chopped
1 tin of chopped tomatoes
1/2 yellow or red pepper diced
250ml of beef stock
1.5 tbsp of sweet smoked paprika
1/2 tsp black peppercorns
250g of orzo

Put all ingredients aside from the orzo in your slow cooker.

I cooked on high for 3hrs and on low for an additional 5 ( purely as I was going out and didn’t want it to overcook ) In the last 45 minutes cook your orzo to packet instructions ( usually 8 minutes), drain and add to your stew. You could just add to stew earlier on uncooked and add more liquid but I didn’t plan the orzo – it was a bit of a whim. Take the lid off your SC for the last half hour as it helps to thicken the dish. Enjoy with hunks of buttered bread. Delightful. Warming.

We all LOVED this dish including my 3yr old. Would serve 5-6 people.

Linking up to:

Slow Cooker BBQ Style Sticky Chicken Thighs

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A Sort Of Spanish Stew – Slow Cooker Style

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