Creamy Paprika Chicken and Rice
Tender, juicy chicken drumsticks simmered in a creamy smoked paprika sauce and served over fluffy rice. A comforting pressure cooker meal packed with warming flavors.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 chicken drumsticks
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup long grain rice
- 2 cups water
- to taste salt
- to taste black pepper
- as garnish fresh parsley chopped
Instructions
Instructions
- Heat olive oil in a large skillet until shimmering.
- Season chicken drumsticks with salt, pepper, and smoked paprika.
- Brown chicken on all sides in the skillet. Remove and set aside.
- In the same skillet, sauté chopped onion until translucent and fragrant.
- Add minced garlic and cook for 1 minute, stirring.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and return browned chicken to the skillet.
- Cover and simmer on low heat for 20 minutes.
- Meanwhile, rinse rice and combine in a pot with 2 cups water and a pinch of salt.
- Bring rice to a boil, reduce heat, cover and simmer until water is absorbed (about 15 minutes).
- Fluff rice with a fork and set aside.
- Once chicken is tender and sauce is creamy, carefully open the lid.
- Serve chicken and sauce over rice. Garnish with fresh parsley.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for longer storage.