Blackened Chicken Legs with Smoky Red Beans and Buttery Rice

There’s something magical about blackening seasoning. When roasted, the spices develop a deep, toasty aroma while the chicken skin turns irresistibly crispy. These blackened chicken legs are juicy on the inside, crackling on the outside and packed with smoky, peppery flavor.

To round out the meal, we’ve added buttery rice and saucy red beans with a hint of smoked paprika. A drizzle of hot sauce crema ties everything together with a tangy kick. It’s a Southern-inspired feast that’s simple enough for a weeknight but impressive enough for guests.

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Ingredients

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Pat chicken legs dry with paper towels, then season generously with salt, pepper and blackening spice on all sides.
2. Place chicken legs on a baking sheet lined with foil or parchment. Roast for 25-30 minutes, until skin is crispy and internal temperature reaches 165°F.
3. Meanwhile, in a small saucepan, combine jasmine rice, 1 cup water and chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon butter (optional).
4. While rice cooks, dice the long green pepper and mince the garlic. In a medium skillet over medium heat, add a drizzle of oil. Sauté pepper and garlic until softened, about 3 minutes.
5. Add kidney beans (drained and rinsed) and smoked paprika to the skillet. Cook, stirring, for 2-3 minutes until heated through. Season with salt and pepper to taste.
6. In a small bowl, mix sour cream and hot sauce until combined. Thin with a splash of water if desired.
7. Slice scallions thinly. To serve, spoon buttery rice onto plates, top with smoky red beans and place blackened chicken legs alongside. Drizzle with hot sauce crema and garnish with scallions.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for blackening spice?

You can make your own by mixing paprika, cayenne, garlic powder, onion powder, thyme and oregano.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your chicken stock concentrate is certified gluten-free if needed.