Crispy Chicken Legs

Name: Crispy Chicken Legs with Scallion Chimichurri and Black Beans over Lime Rice
Yield: 2 servings
Ingredients: 2 unit Scallions; 2 clove Garlic; 1 Tomato; 1 Lime; 13.4 oz Black Beans; 16 oz Chicken Legs; 1 tbsp Southwest Spice Blend; 1/2 cup Rice; 1 unit Chicken Stock Concentrate; 4 tbsp Sour Cream; 2 tsp Vegetable Oil; 2 tbsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper

with Scallion Chimichurri and Black Beans over Lime Rice

By Recipe0 System

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?!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
2 clove Garlic
1 Tomato
1 Lime
13.4 oz Black Beans
16 oz Chicken Legs
1 tbsp Southwest Spice Blend
1/2 cup Rice
1 unit Chicken Stock Concentrate
4 tbsp Sour Cream
2 tsp Vegetable Oil
2 tbsp Olive Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

(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.
4

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.
5

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.
6

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.

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