Bayou Blackened Chicken Legs

Name: Bayou Blackened Chicken Legs with Smoky Red Beans, Buttery Rice & Hot Sauce Crema
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 Kidney Beans; 4 tbsp Sour Cream; 1/2 cup Rice; 1 unit Chicken Stock Concentrate; 1 unit Long Green Pepper; 1 clove Garlic; 1 tsp Smoked Paprika; 16 oz Chicken Legs; 2 unit Scallions; 1 tsp Hot Sauce; 1 tbsp Blackening Spice; tsp Salt, tsp; tsp Black Pepper, tsp

with Smoky Red Beans, Buttery Rice & Hot Sauce Crema

By Recipe0 System

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!

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Kidney Beans
4 tbsp Sour Cream
1/2 cup Rice
1 unit Chicken Stock Concentrate
1 unit Long Green Pepper
1 clove Garlic
1 tsp Smoked Paprika
16 oz Chicken Legs
2 unit Scallions
1 tsp Hot Sauce
1 tbsp Blackening Spice
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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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