Bayou Blackened Chicken Legs

🥘 Ingredients

• black pepper
  ½ tsp
• blackening spice
  1 tbsp
• butter
  2 tbsp
• chicken legs
  8 oz
• chicken stock concentrate
  1 unit
• garlic
  2 cloves
• hot sauce
  2 tsp
• jasmine rice
  ¾ cup
• kidney beans
  15 oz
• long green pepper
  1 unit
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 units
• smoked paprika
  2 tsp
• sour cream
  2 tbsp
• water
  1¼ cups

🍳 Cookware

• baking sheet
• small pot
• medium pot
• small bowl

1. 

   1

   kidney beans sour cream jasmine rice chicken stock concentrate long green pepper garlic smoked paprika chicken legs scallions hot sauce blackening spice salt black pepper butter olive oil water

   kidney beans: 15 oz, sour cream: 2 tbsp, jasmine rice: ¾ cup, chicken stock concentrate: 1 unit, long green pepper: 1 unit, garlic: 2 cloves, smoked paprika: 2 tsp, chicken legs: 8 oz, scallions: 2 units, hot sauce: 2 tsp, blackening spice: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, butter: 2 tbsp, olive oil: 2 tbsp, water: 1¼ cups
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. 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.
3. 

   3

   Pat chicken legs dry with paper towels. Place on prepared sheet and drizzle each leg with olive 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 ⏱️ 30 minutes .
4. 

   4

   Meanwhile, in a small pot , combine jasmine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
5. 

   5

   While rice cooks, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add long green pepper; cook, stirring occasionally, until slightly softened ⏱️ 4 minutes . Stir in scallion whites and garlic; cook for ⏱️ 30 seconds .
6. 

   6

   Stir in kidney beans, smoked paprika, chicken stock concentrate, ¼ cup water, and a big pinch of salt and black pepper into pot. Bring mixture to a simmer, then reduce heat to low. Cook until thickened ⏱️ 5 minutes . Turn off heat; stir in 1 tbsp butter and season with salt and black pepper. Cover to keep warm.
7. 7

   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 black pepper. Fluff rice with a fork; stir in 1 tbsp butter. Season with salt and black pepper. Divide rice, beans, and chicken between plates. Drizzle everything with crema and scallion greens. Serve.