Lots of chicken specials at the stores these days. I thought I'd try making the Portuguese Chicken (frango na pucara) recipe in Bon Appetit's Feb issue.
It calls for generous tablespoon of Hungarian sweet paprika.
I don't have that: just regular paprika and the La Chinata smoked sweet paprika.
Can either of them substitute for Hungarian sweet paprika?? (I think a tablespoon of LaChinata would overwhelm any dish with 'smoke'.)
Thanks for any help.