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Spicy Braised Chicken Drumsticks with Rice

Prep 15 min Cook 40 min Difficulty 2/5

Spicy braised chicken drumsticks served over fluffy rice with lemon and cilantro in a simple, flavorful method.

Why this recipe works

This recipe makes spicy braised chicken drumsticks served with rice, perfect for weeknight dinners or casual gatherings. It suits cooks who want a comforting, flavorful dish with straightforward steps.

Search intent: how to cook spicy braised chicken with rice
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  • rice with chicken
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  • cilantro lemon rice

Key takeaways

One-pot braised chicken with bright tomato and chili
Serve with fluffy rice and lemon wedges for balance
Adjust spice by taming or adding chili to taste

Recipe guide

This recipe makes spicy braised chicken drumsticks served with rice, perfect for weeknight dinners or casual gatherings. It suits cooks who want a comforting, flavorful dish with straightforward steps.

A flavorful, easy braise that pairs with rice for a complete meal.

  • One-pot braised chicken with bright tomato and chili
  • Serve with fluffy rice and lemon wedges for balance
  • Adjust spice by taming or adding chili to taste

Heat and brown the drumsticks

Season drumsticks lightly with salt and half the chili. Brown 3–4 minutes per side in oil, then set aside.

Make the braise

Sauté green chilies, add tomato sauce and remaining chili, simmer. Return drumsticks, cover, braise 25–30 minutes until cooked through.

Prepare rice and finish

Rinse rice until clear, cook with water until fluffy. Uncover the sauce to thicken if needed, rest chicken 5 minutes, then garnish with cilantro and lemon wedges alongside the rice.

Ingredients

  • 6 piece chicken drumsticks
  • 1 cup tomato sauce
  • 2 teaspoon ground red chili/paprika
  • 2 piece sliced green chili
  • 1 cup white rice (uncooked)
  • 1 small bunch cilantro (for garnish)
  • 1 lemon (cut into wedges)

Instructions

  1. Pat drumsticks dry and season lightly with salt and half the ground red chili/paprika.
  2. Heat 2 tablespoons oil in a wide skillet or Dutch oven over medium-high heat.
  3. Brown drumsticks 3–4 minutes per side until golden; transfer to a plate.
  4. Reduce heat to medium, add a splash of oil if needed and sauté sliced green chilies 1 minute.
  5. Pour in tomato sauce and remaining ground red chili/paprika, stir and bring to a simmer.
  6. Return drumsticks to the pan, cover, and braise gently 25–30 minutes until cooked through and tender.
  7. While chicken braises, rinse rice until water runs clear and cook 1 cup rice with 1.5–2 cups water until fluffy.
  8. Check seasoning of the sauce and simmer uncovered 3–5 minutes to thicken if needed.
  9. Let drumsticks rest 5 minutes off heat, then garnish with chopped cilantro and serve with lemon wedges and rice.

FAQs

Can I use chicken thighs instead of drumsticks? Yes. Adjust cooking time to ensure even doneness.
How can I reduce the heat? Use milder paprika and reduce chili by half.
Can I refrigerate leftovers? Yes. Store in an airtight container for up to 3 days.