Crispy Chicken Legs with Scallion Chimichurri
and Black Beans over Lime Rice
When it comes to chicken, we’re always looking for two things: gorgeous, crackly skin and juicy, flavorful meat. You too? Enter: these pan-seared chicken legs. To make things even more delicious, they’re drizzled with a bright and tangy scallion chimichurri, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice, alongside creamy black beans and a cooling lime crema. Sound too good to be true? It’s not! This delicious dish all comes together in 40 minutes. What are you waiting for?!
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
2 unit
Scallions
2 clove
Garlic
1 unit
Roma Tomato
1 unit
Lime
13.4 ounce
Black Beans
16 ounce
Chicken Legs
1 tablespoon
Southwest Spice Blend
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim, then roughly chop scallions. Mince or grate garlic. Dice tomato. Zest 1 tsp zest from lime; quarter lime. Drain and rinse beans.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add chicken, skin sides down. Cook until skin is browned, 4-6 minutes. Flip and cook until browned on other side, 3-4 minutes. Turn off heat; sprinkle with 1 tsp Southwest Spice.
(If pan is not ovenproof, transfer chicken to a lightly oiled baking sheet.) Roast chicken until browned and cooked through, 15-20 minutes. Meanwhile, bring ¾ cup water and a large pinch of salt to a boil in a small lidded pot. Once boiling, add rice, then cover and reduce heat to low. Cook until water has absorbed, 15-20 minutes.
In a small bowl, combine scallions, 2 TBSP olive oil, another 1 tsp Southwest Spice (we’ll use the rest in the next step), ¼ tsp garlic, and juice from 1 lime wedge. Season generously with salt and pepper. Taste and add more garlic or lime juice if you like.
Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened and fragrant, 1-2 minutes. Stir in beans, stock concentrate, ¼ cup water, remaining Southwest Spice, salt, and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter. In another small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge, 1 TBSP water, and salt.
Fluff rice with a fork, then stir in 1 TBSP butter, remaining lime zest, and the juice from remaining lime wedge. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri.
