Description
This Creamy Paprika Chicken Drumsticks with Steamed Rice recipe features tender, juicy chicken drumsticks cooked in a flavorful paprika and cream sauce, served over perfectly steamed long grain white rice. A comforting and easy-to-make dish perfect for family dinners, combining smoky paprika with rich creaminess and fresh herbs.
Ingredients
Scale
Chicken and Seasoning
- 8 chicken drumsticks, skin on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons sweet paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt (for rice)
Instructions
- Season Chicken: Pat the chicken drumsticks dry and season all over with salt, black pepper, sweet paprika, smoked paprika, and garlic powder to ensure every bite is flavorful.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the drumsticks and sear for 3 to 4 minutes on each side until they develop a golden-brown crust. Remove the drumsticks and set aside.
- Sauté Aromatics: In the same skillet, sauté the finely chopped onion for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook it for 1 minute to deepen the flavor. Pour in the chicken broth and scrape up any browned bits from the skillet’s bottom to add extra depth to the sauce.
- Simmer Chicken: Return the seared drumsticks to the skillet. Reduce the heat to low, cover, and simmer for 25 to 30 minutes until the chicken is cooked through and tender.
- Finish Sauce: Stir in the heavy cream, sour cream, and dried thyme. Simmer uncovered for 5 to 7 minutes until the sauce thickens and becomes creamy.
- Prepare Rice: While the chicken simmers, rinse the rice under cold water until clear. In a separate saucepan, combine the rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15 to 18 minutes until the rice is tender.
- Rest and Fluff Rice: Remove the rice from heat and let it stand covered for 5 minutes. Fluff with a fork before serving.
- Serve: Sprinkle freshly chopped parsley over the creamy paprika chicken. Serve the chicken drumsticks hot over a bed of steamed rice, spooning extra sauce on top for a delicious finish.
Notes
- For a lighter version, substitute half and half for heavy cream to reduce fat content.
- Add sliced mushrooms or red bell peppers to the sauce for extra flavor and a vegetable boost.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving for safety.
