why make this recipe
Creamy Paprika Chicken Drumsticks with Steamed Rice is a comforting dish perfect for any day of the week. The combination of tender chicken drumsticks and a rich, creamy sauce creates a meal that is both hearty and satisfying. Plus, it’s easy to prepare and can be ready in under an hour. This recipe is great for families or anyone looking for a delicious home-cooked meal that feels special without too much fuss.
how to make Creamy Paprika Chicken Drumsticks with Steamed Rice
Ingredients
- 6 chicken drumsticks
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley (plus more for garnish)
- 2 cups cooked white rice
Directions
- Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry, then season them with salt, pepper, and smoked paprika.
- In a large ovenproof skillet or pan, heat the olive oil over medium-high heat. Sear the drumsticks on all sides until they turn golden brown, about 5–6 minutes.
- Transfer the skillet to the oven and roast the chicken for 20–25 minutes until fully cooked.
- While the chicken cooks, melt the butter in a saucepan over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
- Stir in thyme, red pepper flakes, and flour. Cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth and bring to a simmer until the sauce thickens slightly.
- Stir in the cream, tomato paste, and Dijon mustard. Simmer gently for about 5–6 minutes, then add the chopped parsley.
- Once the chicken is done, return the skillet to the stovetop. Pour the sauce over the drumsticks and let it simmer for 2–3 minutes.
- Serve hot over a bed of cooked white rice, garnished with more parsley.
how to serve Creamy Paprika Chicken Drumsticks with Steamed Rice
Serve the chicken drumsticks hot, drizzled with the creamy sauce over a generous serving of steamed white rice. You can sprinkle some extra fresh parsley on top for a pop of color and added flavor. This dish pairs well with steamed vegetables or a green salad for a complete meal.
how to store Creamy Paprika Chicken Drumsticks with Steamed Rice
To store leftovers, let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. When you’re ready to enjoy it again, reheat in the microwave or on the stovetop until warmed through. You might want to add a splash of broth or cream to keep the sauce creamy.
tips to make Creamy Paprika Chicken Drumsticks with Steamed Rice
- Make sure to pat the chicken dry before seasoning to get a nice sear.
- Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C).
- If you like your sauce a little thicker, let it simmer longer until it reaches your desired consistency.
- Adjust the amount of red pepper flakes based on your spice preference.
variation
For a twist on this recipe, try using chicken thighs instead of drumsticks. You can also swap the heavy cream for coconut milk for a dairy-free option. Adding mushrooms or bell peppers to the sauce can also enhance the flavor and texture.
FAQs
Can I use frozen chicken drumsticks?
Yes, you can use frozen chicken drumsticks! Just make sure to thaw them completely before cooking for even cooking.
Can I make this ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat when ready to serve, adding a bit of broth or cream if needed.
Can this recipe be made in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the chicken first, then add it to the slow cooker with the sauce ingredients and cook on low for 6-8 hours.
Creamy Paprika Chicken Drumsticks with Steamed Rice
Ingredients
Main ingredients
- 6 pieces chicken drumsticks Pat dry for better searing
- 1 tbsp olive oil
- Salt and pepper to taste Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tbsp butter For sautéing
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional) Adjust to spice preference
- 1 tbsp all-purpose flour For thickening the sauce
- 1 cup chicken broth
- 3/4 cup heavy cream For a richer sauce
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley Plus more for garnish
- 2 cups cooked white rice For serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry, then season them with salt, pepper, and smoked paprika.
- In a large ovenproof skillet or pan, heat the olive oil over medium-high heat. Sear the drumsticks on all sides until they turn golden brown, about 5–6 minutes.
Cooking
- Transfer the skillet to the oven and roast the chicken for 20–25 minutes until fully cooked.
- While the chicken cooks, melt the butter in a saucepan over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
- Stir in thyme, red pepper flakes, and flour. Cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth and bring to a simmer until the sauce thickens slightly.
- Stir in the cream, tomato paste, and Dijon mustard. Simmer gently for about 5–6 minutes, then add the chopped parsley.
- Once the chicken is done, return the skillet to the stovetop. Pour the sauce over the drumsticks and let it simmer for 2–3 minutes.
Serving
- Serve hot over a bed of cooked white rice, garnished with more parsley.