Print

Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

Print Recipe

★★★★

3.8 from 39 reviews

A comforting and flavorful recipe featuring tender chicken drumsticks roasted to perfection, then smothered in a rich and creamy paprika sauce. Served over fluffy steamed white rice, this dish combines smoky spices, a hint of heat, and a luscious creamy texture for a satisfying meal perfect for weeknight dinners.

Ingredients

Scale

Chicken

  • 6 chicken drumsticks
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp smoked paprika

Sauce

  • 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)

Serving

  • 2 cups cooked white rice

Instructions

  1. Prepare and season chicken: Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels to ensure crisp skin, then season them evenly on all sides with salt, pepper, and smoked paprika.
  2. Sear the chicken: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Place the drumsticks in the hot oil and sear them on all sides until they develop a golden-brown crust, about 5 to 6 minutes total. This step locks in flavor and juices.
  3. Roast the chicken: Transfer the skillet with the seared drumsticks directly into the preheated oven. Roast for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  4. Prepare the sauce base: While the chicken roasts, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant, about 3 to 4 minutes.
  5. Add seasonings and flour: Stir in the dried thyme, crushed red pepper flakes if using, and all-purpose flour. Cook this mixture for 1 minute, stirring constantly to cook out the raw flour taste and form a roux-like base.
  6. Incorporate liquids: Gradually whisk in the chicken broth, then bring the sauce to a gentle simmer. Allow it to cook until slightly thickened, about 3 to 5 minutes.
  7. Finish the creamy sauce: Stir in the heavy cream, tomato paste, and Dijon mustard. Let the sauce simmer gently for 5 to 6 minutes, allowing the flavors to meld and the sauce to thicken further. Stir in 1 tablespoon of chopped fresh parsley to brighten the flavor.
  8. Combine chicken and sauce: Once the chicken is cooked, remove the skillet from the oven and place it back on the stovetop over low heat. Pour the creamy paprika sauce over the drumsticks and let them simmer together for 2 to 3 minutes to marry the flavors.
  9. Serve: Plate the chicken drumsticks on a bed of cooked white rice. Garnish with additional fresh parsley for a pop of color and freshness. Serve hot and enjoy your creamy paprika chicken with steamed rice.

Notes

  • For a spicier dish, increase the crushed red pepper flakes according to your taste.
  • You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, respectively.
  • Using an ovenproof skillet allows you to sear and roast the chicken without transferring pans, saving time and cleanup.
  • The sauce can be made ahead and gently reheated when serving.
  • Ensure the chicken is fully cooked by checking the internal temperature with a meat thermometer.

Keywords: creamy paprika chicken, chicken drumsticks recipe, roasted chicken, creamy chicken sauce, stovetop and oven chicken, easy dinner recipes

Find it online: https://foodiecara.com/creamy-paprika-chicken-drumsticks-with-steamed-rice-recipe/