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Creamy Paprika Chicken Drumsticks with Steamed Rice

Creamy Paprika Chicken Drumsticks with Steamed Rice Delight

Discover the heartwarming flavors of Creamy Paprika Chicken Drumsticks with Steamed Rice, a comforting dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 drumsticks
Course: Dinner
Cuisine: European
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces Chicken Drumsticks Main protein for the dish
  • 1 teaspoon Crushed Red Pepper Flakes Adjust based on heat preference
For the Sauce
  • 2 tablespoons Smoked Paprika Essential for deep flavor
  • 3 cloves Garlic Fresh is preferable
  • 2 tablespoons Dijon Mustard Adds tanginess
  • 1 cup Heavy Cream For richness
  • 1 tablespoon Flour Or gluten-free alternative for thickening
  • 1 cup Chicken Broth Vegetable broth works for vegetarian option
For Serving
  • 2 cups Steamed White Rice Rice for serving

Equipment

  • Oven
  • Skillet
  • Meat Thermometer

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels.
  2. Season the chicken with salt, pepper, and smoked paprika. Let rest for 10 minutes.
  3. Heat oil in a skillet over medium-high heat. Sear the drumsticks for 4-5 minutes on each side.
  4. Transfer the skillet to the oven and roast for 25-30 minutes until cooked through.
  5. Sauté minced garlic in the same skillet for 1-2 minutes.
  6. Stir in Dijon mustard and flour, mixing for 1 minute to create a roux.
  7. Gradually whisk in chicken broth and heavy cream, simmering until thickened.
  8. Serve the drumsticks over steamed rice and drizzle with creamy paprika sauce.

Nutrition

Serving: 1drumstickCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F (74°C). Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

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