Description
A quick and comforting one-pan dinner featuring juicy chicken drumsticks cooked with smoky paprika and flavorful rice, ready in about 30 minutes.
Ingredients
Scale
- 6–8 chicken drumsticks (about 2 pounds / 900g)
- 2 tablespoons smoked paprika
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup long-grain white rice (190g)
- 2 cups chicken broth (475ml), low-sodium recommended
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Pat chicken drumsticks dry with paper towels. Toss with 2 tablespoons smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, and half the minced garlic. Let sit while prepping other ingredients.
- Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Brown drumsticks on all sides until golden, about 3-4 minutes per side. Remove and set aside.
- In the same pan, sauté chopped onion and remaining garlic until softened and fragrant, about 3 minutes, scraping up browned bits from the chicken.
- Add 1 cup long-grain rice to the pan and stir to coat with oil and onion mixture. Toast rice for about 2 minutes.
- Pour in 2 cups chicken broth, season with additional salt and pepper, and stir to combine. Nestle browned drumsticks back into the pan, pressing them slightly into the rice.
- Cover pan with a lid and reduce heat to low. Simmer gently for about 20 minutes without lifting the lid.
- Check rice for tenderness and liquid absorption; chicken should reach an internal temperature of 165°F (74°C). If needed, cook a few more minutes covered. Remove from heat and let rest, covered, for 5 minutes.
- Optional: For crispier skin, broil the pan for 2-3 minutes at the end, watching closely.
- Garnish with fresh parsley before serving if desired.
Notes
Pat chicken dry before seasoning to ensure better browning. Use fresh smoked paprika for best flavor. Avoid lifting the lid during simmering to allow rice to steam properly. Optional broiling at the end crisps the chicken skin. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick with ric
- Calories: 350
- Fat: 12
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 28
Keywords: paprika chicken, chicken drumsticks, one-pan dinner, smoked paprika, easy dinner, chicken and rice, quick meal