Crispy Pan-Seared Chicken Legs with Scallion Chimichurri, Black Beans and Lime Rice

There’s nothing quite like perfectly cooked chicken legs with golden, crackling skin and tender, juicy meat. This recipe delivers exactly that, pairing the rich, savory chicken with a bright and tangy scallion chimichurri that cuts through the richness beautifully.

Serve it all over a bed of fluffy jasmine rice infused with lime, alongside creamy black beans and a cooling lime crema. It’s a complete, satisfying meal that comes together in just 40 minutes-perfect for a weeknight dinner that feels special.

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Ingredients

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 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and the chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and keep covered.
2. Prepare the chimichurri: Finely chop the scallions (white and green parts) and mince the garlic. In a small bowl, combine scallions, garlic, juice of half the lime and a drizzle of olive oil. Season with salt and pepper to taste. Set aside.
3. Season the chicken: Pat the chicken legs dry with paper towels. Sprinkle the Southwest spice blend evenly over both sides, then season with salt and pepper.
4. Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of oil. Place the chicken legs skin-side down and cook without moving for 6-8 minutes until skin is golden and crispy. Flip and cook another 6-8 minutes until cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
5. Prepare the black beans: Drain and rinse the black beans. In a small saucepan, warm the beans over medium heat with a splash of water. Season with salt and pepper. Keep warm.
6. Make the lime crema: In a small bowl, mix the sour cream with the remaining lime juice. Season with salt.
7. Assemble: Fluff the rice with a fork and stir in a squeeze of lime juice. Divide rice between plates. Top with black beans and a chicken leg. Drizzle with scallion chimichurri and a dollop of lime crema. Garnish with diced tomato if desired.

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 the southwest spice blend?

You can use a mix of chili powder, cumin, garlic powder and smoked paprika.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet to maintain crispiness.