Crispy Chicken Legs with Scallion Chimichurri

🥘 Ingredients

• black beans
  15 oz
• butter
  2 tbsp
• chicken legs
  4 pieces
• chicken stock concentrate
  1 unit
• garlic
  3 cloves
• jasmine rice
  ¾ cup
• lime
  1 unit
• olive oil
  3 tbsp
• roma tomato
  1 unit
• scallions
  4 pieces
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• large ovenproof pan
• small pot
• small bowl
• medium pot

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Roughly chop scallions . Mince or grate garlic . Dice roma tomato . Zest 1 tsp from lime and quarter it. Drain and rinse black beans .

   scallions: 4 pieces, garlic: 3 cloves, roma tomato: 1 unit, lime: 1 unit, black beans: 15 oz
2. 

   2

   Pat chicken legs dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large ovenproof pan over medium-high heat. Add chicken, skin-side down. Cook until skin is browned ⏱️ 4 minutes . Flip and cook until browned on the other side ⏱️ 3 minutes . Turn off heat and sprinkle with 1 tsp southwest spice blend .

   chicken legs: 4 pieces, vegetable oil: 1 tbsp, southwest spice blend: 1 tbsp
3. 

   3

   (If pan is not ovenproof, transfer chicken to a lightly oiled baking sheet.) Roast chicken until browned and cooked through ⏱️ 15 minutes . Meanwhile, bring ¾ cup water and a large pinch of salt to a boil in a small pot . Once boiling, add jasmine rice , then cover and reduce heat to low. Cook until water has absorbed ⏱️ 15 minutes .

   jasmine rice: ¾ cup
4. 

   4

   In a small bowl , combine scallions, 2 tbsp olive oil , another 1 tsp southwest spice blend, ¼ tsp garlic, and juice from 1 lime wedge. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.

   olive oil: 3 tbsp
5. 

   5

   Heat a drizzle of oil in a medium pot over medium-high heat. Add roma tomato and remaining garlic. Cook, stirring, until softened and fragrant ⏱️ 1 minutes . Stir in black beans, chicken stock concentrate , ¼ cup water, remaining southwest spice blend, salt, and pepper. Simmer until thickened ⏱️ 5 minutes . Remove from heat and 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.

   chicken stock concentrate: 1 unit, butter: 2 tbsp, sour cream: 2 tbsp
6. 

   6

   Fluff rice with a fork, then stir in 1 tbsp butter, remaining lime zest, and 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.