Chicken drumsticks in paprika cream sauce

Ingredients for 2 servings:

• 4 chicken legs
• 1 m.-sized onion(s)
• 3 garlic cloves
• 1 red bell pepper(s)
• 150 ml condensed milk
• 1 tbsp tomato paste
• 1 tsp mustard
• 2 tbsp flour
• 2 pinches of cumin
• 125 ml water, cold
• 1 tsp broth, instant
• 1 pinch of nutmeg
• salt and pepper
• 2 tbsp rapeseed oil
• 1 cup rice
• 2 cups water
• 1 tsp curry powder
• ½ tsp salt
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tasty, low-fat and quick to prepare

Wash the rice until the water runs clear. Then bring two cups of water to a boil. Add 1 teaspoon of curry powder and 1/2 teaspoon of salt. Add the rice to the boiling water. Once the rice is boiling, reduce the heat to the lowest setting. An electric stove can be turned off completely after 5 minutes; the rice will finish cooking in the residual heat until the chicken drumsticks are ready. Wash the chicken drumsticks thoroughly, pat dry, and season with salt and pepper. Then fry them in rapeseed oil for about 15 minutes on all sides. Meanwhile, dice the onion and finely slice the bell pepper. After 15 minutes, remove the chicken drumsticks from the pan and briefly fry the onion and bell pepper. Add the tomato paste and mustard, mix well, then sprinkle with the flour and let it brown briefly. Deglaze with cold water. Make sure that any tomato paste, mustard, and any flour that has stuck to the pan or pot comes off. Then add half of the condensed milk, cumin, salt, pepper, stock powder, and a pinch of nutmeg, and mix well. Return the chicken drumsticks to the sauce and simmer over low heat for another 15 minutes. Then remove the drumsticks from the pan or pot, mix the remaining condensed milk with the sauce thickener (according to the package instructions), add it to the sauce, and bring it back to a boil briefly. Return the drumsticks to the sauce and serve.