Chicken drumsticks with sautéed vegetables and pepper sauce

Preheat the oven to 215 degrees

While waiting for it to be hot, spices up the chicken drumsticks generously with salt and pepper (You can of course add your own spice if you wish)

Place the chicken drumsticks in the oven and bake for 25 min

While the chicken drumsticks are in the oven, weigh up the rice and put it to boil for 15-20 minutes, add a little salt to the water before boiling it

The rice is done when it has some texture, but not directly hard

Now that the rice and the chicken is boiling and baking, go over to cut vegetables, wash and rinse the peppers, courgette and onion

Cut the vegetables into strips

The vegetables can be fried for about 5 minutes until the chicken drumsticks are done.

When the drumsticks have been baking for 25 minutes, you can check if they are done by cutting down at the knee joint, if it is still a bit bloody bake for 5 more minutes in the oven.

Serve with vegetables, rice and paprika sauce

Procedure paprika sauce:
Rinse peppers

Preheat the oven to 250 degrees and place the peppers into the oven.

Keep it in the oven until the red pepper skin turns black. This will make the peppers even more tasty. Its advisable to smear the baking plate with fat in order to avoid the paprika from burning or getting stuck on to the plate.

When the pepper skin has turned black, take it out the peppers from the oven and place the peppers in a bowl, cover it with plastic foil, this creates a reaction which help the pepper skin to slip of easily.

While the paprika is kept in the bowl you can start to clean and cut the chili, garlic and shallots.

The pepper skin should now be easily removed.

After that you can start to fry the chili, garlic, shallots with salt, pepper, a little bit of anise seed and paprika powder in a pot (Paprika powder must be rout to get out the natural flavor)

After frying paprika powder , you can add the peppers and fill with water until it just covers the contents of the pan

If you have plenty of time let it simmer for 1 hour, or you can just process the sauce in a blender and sift the sauce.

Season with salt and pepper , a small pinch of sugar and lemon juice.

Dissolve the corn flour with a little water and boil the sauce once the sauce boils, pour in a little bit of corn flour and mix until the sauce has reached the thickness you want.

(If you are in a hurry you don't need to grill the peppers in the oven. You can chop it into pieces and rout it with the other ingredients)

Serve with chicken drumsticks and the rest of the garnishes

Recepie is delivered by chef Markus Lien Kristoffersen at Kringler Gjestegård

Photo: Mats Olsen
Serves 4 persons

4 Chicken drumsticks
1 yellow bell pepper
1 Squash
2 Onions
240g rice (60g per person)

Paprika Sauce:
2 red bell peppers
¼ Chili
½ Garlic
2 Shallots
Star anise
Paprika powder
Juice of ½ lemon
1 tbsp corn flour

The recipe is from:
Kringler Gjestegård
Åsvegen 775
2032 Maura
[email protected]

Restaurants & Inns 
Facebook Twitter Instagram TripAdvisor Google Maps