John Myers
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Buttermilk Chicken with Paprika Rice
The perfect buttermilk chicken with paprika rice recipe with a picture and simple step-by-step instructions.
Buttermilk Chicken
- 4 Chicken drumsticks
- 500 ml Buttermilk
- 1 Dried chilli pepper
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 3 Garlic cloves, finely grated
- 1,5 tsp Curry
- 1 pinch Cinnamon
- 1 pinch Nutmeg
- Salt
- Olive oil
paprika rice
- 200 g Cooked basmati rice
- 1 Red Paprika, peeled and finely diced
- 1 yellow Paprika, peeled and finely diced
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 2 tbsp Ajvar
- Black pepper from the mill
- Salt
- Olive oil
Buttermilk Chicken
- Crush the dried chilli pepper together with the coriander and the cumin in a mortar and put in a sealable container together with the other spices, add the buttermilk and stir everything well. Place the chicken drumsticks in it, seal and leave to marinate in the refrigerator overnight.
- Brush an ovenproof dish with olive oil, remove the chicken drumsticks from the marinade and place in the dish. And then let it roast in the oven preheated to 200 degrees for approx. 40 – 45 minutes, turning occasionally. Pour the marinade over 10 minutes before the end of the cooking time.
paprika rice
- Heat some olive oil in a pan and then add the onion, garlic and diced paprika and sweat for a few minutes while turning, then add the rice and fry while turning. Then fold in the Ajavar and season with salt and pepper.
finish
- Arrange the rice on a plate and add the chicken drumsticks.
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