Bourbon Smoked Paprika
Several years ago, Chef Brett handed me a Christmas present with three little spice tins produced by Bourbon Barrel Foods out of Kentucky. While all three samples were tasty, the one that stood out the most was the Bourbon Smoked Paprika – a true paprika with a little bit of heat and a ton of smoke. Within a month, this single spice became one of the most important dried herbs in my kitchen. I used it on eggs, in salsa, in stews, in stir fry, on steak, on chicken – on everything. Just a tiny bit of this spice packs a flavorful punch.
Today, we are Cooking With What We Have by rolling a roasted chicken into a tasty stew and here is what it will be:
- 1 chicken carcass and related left over chicken meat
- 2 quarts water
- 1 diced onions
- 2 cloves diced garlic
- 1 large cubed potato
- the last 8 ounces of last week’s green chili stew
- 1 quart green beans
- 1 tsp cumin
- 1/2 tsp bourbon smoked paprika
Directions: Cook in the crockpot on low for 6-8 hours. Remove chicken bones – salt and pepper to taste.
What happens with this stew is that the bones make the water into a great broth and the additional liquid from the green beans and other vegetables mellows into it for additional flavor. The bourbon smoked paprika lends that smoky overtone to the soup.
Like the Himalayan salt I like to keep on hand, Bourbon Barrel Foods’ Bourbon Smoked Paprika is something I always have in my kitchen. One of these tins usually lasts a year.
The only drawback to this product at all is the packaging. I find it difficult to unscrew the lid on this style of tin, perhaps because as I get older, my gripping power appears to be waning.
I cannot recommend this product enough. Full disclosure, the Amazon links do result in a tiny commission for me.
