Creamy Paprika Chicken Drumsticks with Steamed Rice
A comforting dish featuring tender chicken drumsticks in a rich, creamy paprika sauce served over steamed rice, perfect for any day of the week.
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.
Notes
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. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or cream to keep the sauce creamy.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 3g
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