Bayou Blackened Chicken Legs
with Smoky Red Beans, Buttery Rice & Hot Sauce Crema
We could put smoky, peppery, aromatic blackening seasoning on just about anything, but on roasted chicken legs, it’s truly next-level. Why? The spices gain toasty depth in the oven while the meat stays juicy and the skin becomes crispy and crackling. Think it can’t get any better? We added sides of buttery rice and saucy red beans, plus a hot-sauce-spiked crema for drizzling over everything. Time to get a LEG up on dinnertime!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
2 unit
Scallions
1 clove
Garlic
13.4 ounce
Kidney Beans
16 ounce
Chicken Legs
1 tablespoon
Blackening Spice
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 teaspoon
Smoked Paprika
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. • Core, deseed, and finely dice green pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Drain and rinse beans.
• Pat chicken* dry with paper towels. Place on prepared sheet and drizzle each leg with oil. Season generously all over with salt, then rub with Blackening Spice. Arrange skin sides up. • Roast on top rack until browned and cooked through, 28-32 minutes.
• Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes. • Stir in scallion whites and garlic; cook for 30 seconds.
• Stir beans, paprika, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper into pot. Bring mixture to a simmer, then reduce heat to low. Cook until thickened, 4-6 minutes. • Turn off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep warm.
• While beans simmer, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, beans, and chicken between plates. Drizzle everything with crema and scallion greens. Serve.
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