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Creamy Paprika Chicken Drumsticks with Steamed Rice Recipe

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3.8 from 14 reviews

Creamy Paprika Chicken Drumsticks with Steamed Rice is a comforting dish that combines smoky paprika-seasoned chicken drumsticks with a rich and velvety cream sauce, served over fluffy steamed white rice. This recipe transforms simple ingredients into a hearty and flavorful meal perfect for family dinners or casual gatherings.

Ingredients

For the Chicken

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

For the Creamy Sauce

  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, 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 fresh parsley, chopped

For Serving

  • 2 cups cooked white rice

Instructions

  1. Season the Chicken: Pat the chicken drumsticks dry with paper towels. Season them generously with salt, pepper, and smoked paprika. Let them rest at room temperature for 15 minutes to absorb the flavors.
  2. Sear the Drumsticks: Heat olive oil in a large skillet over medium-high heat. Add the drumsticks and sear them for 4 to 5 minutes on each side until they develop a golden-brown crust. Remove the drumsticks from the skillet and place them on a plate.
  3. Prepare the Sauce Base: In the same skillet, add butter and sauté the finely chopped onion for 3 to 4 minutes until softened. Stir in minced garlic, dried thyme, and crushed red pepper flakes if using, cooking for an additional minute until fragrant.
  4. Make the Creamy Sauce: Sprinkle all-purpose flour evenly over the onion mixture and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in chicken broth, then add tomato paste, Dijon mustard, and heavy cream. Stir continuously until the sauce is smooth and starts to thicken.
  5. Simmer the Chicken: Return the seared drumsticks to the skillet, nestling them into the creamy sauce. Reduce heat to low and simmer for 25 to 30 minutes, turning the drumsticks once halfway through, until the chicken is cooked through (internal temperature of 165°F) and the sauce is thickened.
  6. Finish and Serve: Stir in freshly chopped parsley into the sauce, taste and adjust seasoning with salt and pepper as needed. Serve the creamy paprika chicken drumsticks over steamed white rice, spooning extra sauce over the top and garnishing with additional parsley if desired.

Notes

  • Start cooking your rice when you begin searing the chicken to have both ready simultaneously.
  • Allow the chicken to rest briefly in the sauce after cooking for deeper, melded flavors.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
  • Red pepper flakes are optional; omit if you prefer less heat.
  • For a lighter option, substitute heavy cream with half-and-half or coconut cream for a dairy-free variation.

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