One-Pan Paprika Chicken Drumsticks with Rice and Cabbage
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Easy paprika chicken drumsticks and rice – a one-pan meal with cabbage for a hearty, flavour-packed dinner the whole family will love.
This dish is tasty, hearty, and inexpensive, packed with veg, and all served in one pan.
The addition of cabbage and mushrooms makes it a one-dish meal, although you could also serve it with a green side salad for added nutrition.
I like to add sour cream at the end because I love creamy. It’s a great way to use up what’s in the fridge, and paprika and sour cream are a great combo. But you can leave it out if you prefer, and this dish will still taste great.
What You’ll Need
The foundation of this dish is inexpensive chicken drumsticks and rice.
You can mix and match vegetables to what you have on hand – green beans would work well in this dish – and switch the drumsticks to chicken thighs if you prefer.
Ingredients
chicken drumsticks
rice
stock
cabbage
capsicum
mushrooms
onion
garlic
paprika
tomato paste
salt & pepper
sour cream (optional)
To make the Paprika Chicken and Rice
Browning the chicken is optional, but it deepens the flavour.
Busy and short on time?
Just throw everything into the baking tray and cook from scratch, although it does make it nicer to brown the onion first.
Step 1 – Brown the chicken over high heat in some oil in the frying pan. Set aside. (You can skip this step.)
Step 2 – In the same pan, brown the onion, then throw in the vegetables and cook for about 2 minutes to begin to soften (they’ll continue cooking in the oven, so don’t overcook). Place vegetables, along with the rice, in a baking dish.
Step 3 – Add the stock, water, paprika, and tomato paste to the frying pan and bring to the boil, stirring well and scraping up any bits on the pan. Pour over the rice and veggies, stirring to combine.
Step 4 – Place the chicken on top of the rice. Season with salt, pepper, and a little extra paprika. Cover with foil, then bake for 30 minutes.
Step 5 – Remove the foil and bake for a further 20-30 minutes until the rice is soft and the chicken is cooked through. I like to test it by cutting into the thickest part of the chicken.
Step 6 (optional) – Remove the chicken, fluff the rice, and stir in the sour cream if using. Return the chicken to the dish, sprinkle with parsley, and serve.
Leftovers – Storage and Reheating
Leftovers can be kept in an airtight container in the fridge for up to three days.
Reheat in the microwave or the oven (covered) until piping hot. The rice won’t be as lovely as it was on the day, but it’s still ok.
Add a little water when reheating if the rice is dry.
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Paprika Chicken Drumsticks with Cabbage
One-pot dish with drumsticks cooked in a pan on the stovetop with lots of vegetables and tasty spices.
Ingredients
- 8 chicken drumsticks
- 1 onion, sliced
- 2 cloves of garlic, crushed
- 1/4 cabbage, finely shredded
- 1/2 red capsicum, sliced
- 200g mushrooms, sliced
- 1 tbsp. paprika
- 1 tbsp. tomato paste
- 1 cup of uncooked white rice
- 1 1/3 cups (330ml) of chicken or vegetable stock
- 2/3 cup (160ml) water
- 1 Tbsp. sour cream (optional)
- parsley to serve (optional)
Instructions
- Preheat the oven to 180°C.
- Heat a little butter or oil in a large frypan or saucepan. Season the chicken with salt and pepper, then lightly brown the chicken pieces on all sides. Remove from the pan.
- Add the onion and sauté until almost soft. Add the cabbage, capsicum and garlic and toss, sautéing for two minutes or so. Transfer the vegetables to a baking dish, along with the rice.
- Add the tomato paste, paprika, stock and water to the frying pan, bring to the boil, scraping any browned bits, then pour over the rice and vegetable mixture. Stir well to combine.
- Arrange the chicken pieces on top of the rice. Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, then bake for a further 20-30 minutes until the rice and chicken are tender and fully cooked through. I like to cut into the chicken to make sure.
- Remove the drumsticks and fluff the rice. If using, stir in the sour cream before returning the drumsticks to the rice and serving.
- Sprinkle with parsley before serving if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 626Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 259mgSodium: 376mgCarbohydrates: 49gFiber: 3gSugar: 4gProtein: 56g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
