Creamy Paprika Chicken Drumsticks with Steamed Rice features tender roasted chicken smothered in a smoky, creamy paprika sauce and served over fluffy white rice for a rich and comforting meal.
1. Preheat oven to 400ยฐF (200ยฐC). Pat the chicken drumsticks dry and season with salt, pepper, and smoked paprika.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the drumsticks on all sides until golden brown, about 5 to 6 minutes.
3. Transfer the skillet to the oven and roast for 20 to 25 minutes, until the chicken is fully cooked.
4. Meanwhile, melt butter in a saucepan over medium heat. Add onion and garlic, sautรฉing until softened and translucent.
5. Stir in thyme, crushed red pepper flakes, and flour. Cook for 1 minute.
6. Gradually whisk in the chicken broth and bring to a simmer until slightly thickened.
7. Stir in heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5 to 6 minutes, then stir in chopped parsley.
8. Once the chicken is done, return it to the stovetop if needed. Pour the sauce over the drumsticks and simmer for 2 to 3 minutes.
9. Serve hot over cooked white rice and garnish with additional parsley.
Bone-in, skin-on drumsticks provide the best flavor and moisture.
Smoked paprika adds depth, but regular paprika can be substituted.
For a lighter sauce, use half-and-half instead of heavy cream.
Nutritional values are estimates and may vary.
Find it online: https://cookingwithramsay.com/creamy-paprika-chicken-with-rice/