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Creamy Paprika Chicken and Rice Recipe

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4.5 from 120 reviews

This Creamy Paprika Chicken and Rice recipe features tender chicken drumsticks cooked in a rich, smoky paprika cream sauce served over fluffy long grain rice. The combination of smoked and sweet paprika adds depth and warmth, while the creamy sauce ensures a comforting, satisfying meal perfect for weeknight dinners or casual gatherings.

Ingredients

Main Ingredients

  • 6 chicken drumsticks
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sweet paprika
  • Salt, to taste
  • Black pepper, to taste
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 teaspoon cornstarch mixed with water (slurry)

Rice

  • 1 cup long grain rice
  • 2 cups water
  • 0.25 teaspoon salt

Garnish (optional)

  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the rice: Rinse the long grain rice under cold water until the water runs clear. Add the rice, 2 cups of water, and 0.25 teaspoon of salt to a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15–18 minutes until the rice is tender and water is absorbed. Remove from heat and let it rest covered.
  2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken drumsticks with salt, black pepper, smoked paprika, and sweet paprika. Place the chicken in the skillet and brown on all sides for about 7–8 minutes.
  3. Sauté onion and garlic: Remove browned chicken and set aside. In the same skillet, add the finely chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
  4. Make the sauce: Pour in 0.5 cup chicken broth to deglaze the pan, scraping up any browned bits. Stir in 0.5 cup heavy cream and bring to a gentle simmer. Add the cornstarch slurry (1 teaspoon cornstarch mixed with water) while stirring continuously to thicken the sauce.
  5. Combine and simmer: Return the browned chicken drumsticks to the skillet, coating them with the creamy paprika sauce. Cover and simmer on low heat for about 15 minutes, or until the chicken is cooked through and tender.
  6. Serve: Fluff the cooked rice with a fork and plate it. Place the creamy paprika chicken drumsticks over the rice, garnish with chopped fresh parsley if desired, and serve warm.

Notes

  • Adjust the amount of paprika to your preferred level of smokiness and sweetness.
  • If you prefer a thicker sauce, let it simmer a few minutes longer or add a bit more cornstarch slurry.
  • For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, adjusting cooking times accordingly to prevent curdling.
  • Make sure to brown the chicken well for added flavor before simmering.

Find it online: https://mealoria.com/creamy-paprika-chicken-and-rice-recipe/