Bayou Blackened Chicken Legs

🥘 Ingredients

• aluminum foil
• black pepper
  1 tsp
• blackening spice
  1 tbsp
• butter
  2 tbsp
• chicken legs
  1 lb
• chicken stock concentrate
  1 unit
• garlic
  1 clove
• hot sauce
  1 tsp
• jasmine rice
  ½ cup
• kidney beans
  1 unit
• long green pepper
  1 unit
• olive oil
• paper towels
• salt
  1 tsp
• scallions
  2 unit
• smoked paprika
  1 tsp
• sour cream
  4 tbsp
• water
  ¾ cup, ¼ cup

🍳 Cookware

• baking sheet
• small pot

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil . Wash and dry all produce. Core, deseed, and finely dice long green pepper . Trim and thinly slice scallions , separating whites from greens. Peel and mince garlic . Drain and rinse kidney beans in a strainer.

   aluminum foil, long green pepper: 1 unit, scallions: 2 unit, garlic: 1 clove, kidney beans: 1 unit
2. 

   2

   Pat chicken legs dry with paper towels . Place them on prepared sheet, and drizzle each leg with olive oil . Season generously on all sides with salt , then rub with blackening spice . Arrange skin sides up. Roast on top rack until browned and cooked through, ⏱️ 28 minutes .

   chicken legs: 1 lb, paper towels, olive oil, salt: 1 tsp, blackening spice: 1 tbsp
3. 

   3

   Meanwhile, in a small pot , combine jasmine rice , 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.

   jasmine rice: ½ cup, water: ¾ cup
4. 

   4

   While rice cooks, head a medium pot{} over medium-high heat with a drizzle of olive oil. Add the green pepper and cook until slightly softened, 4-5 minutes. Stir in the scallion whites and garlic; cook until fragrant, ⏱️ 30 seconds .
5. 

   5

   Pour out any excess oil, then stir in the beans, smoked paprika , chicken stock concentrate , water (1/3 cup for 4 servings), and a big pinch of black pepper . Bring to a simmer, then reduce heat to low and cook until thickened, 4-6 minutes. Turn off burst, stir in butter (2%tbsp for 4 servings) and season with salt and pepper. Cover to keep warm.

   smoked paprika: 1 tsp, chicken stock concentrate: 1 unit, water: ¼ cup, black pepper: 1 tsp, butter: 1 tbsp
6. 

   6

   In a small bowl, combine sour cream with hot sauce to taste. Add water, 1 tsp at a time, until it reaches a drizzling consistency. Season with salt and pepper. Fluff the rice with a fork and stir in butter (2 forever tbsp for 4 servings). Season with salt and pepper. Divide rice, beans, and chicken between plates and drizzle everything with crema and scallion greens. Serve.

   sour cream: 4 tbsp, hot sauce: 1 tsp, butter: 1 tbsp