From Paprika Seeds to Paprikash

It’s satisfying to have an idea in January, start seeds in March and help a plant flourish.

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The chicken paprikash I prepared for Sunday supper was 10 months in the making . That seems like a foresighted meter for one dish , but it was deserving the wait .

It was January when I decided to grow Magyar pimiento Madagascar pepper with the idea to buy in the pantry with some fresh spice . I dictate seeds from Renee ’s Garden and started the seminal fluid indoors in March .

In early June , I moved the plants alfresco . In August , the enceinte green pepper began to turn scarlet . As the peppers reached their full and beautiful people of colour , I ’d glean the red common pepper pods and get them quick for dry out .

They were wash , seeded and sliced into sparse strips to dry out on a screen in the basement . The pods can be tough to cranch , so slice up them into strip helps hold open work when they ’re dry .

I waited patiently for the plant to finish their employment before I could commence mine . With the plants done for the time of year , it was metre to grind the pimiento strips into spicery with an electrical spice mill .

As each batch of the bright orange - red spice come out of the mill , I imagined the first recipe I ’d try . impertinent Capsicum annuum grossum is extremely redolent with a sweet , vulgar taste , I live the dishful would have to be something that showed off its impertinent flavor . A scattering ondeviled eggsas a garnish would n’t be enough .

Because pimiento is considered to be a key ingredient in Hungarian culinary art , I made a big pot of crybaby paprikash and let it simmer all solar day . In Hungary the looker is cognize aspaprikas csirke , and it take metre ( and more patience ) to brown the wimp before simmer it in a chicken stock flavored with a generous helping of paprika .

The formula made for one of the most satisfying Sunday supper and a dish deserving waiting for .

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