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

There’s nothing quite like perfectly cooked chicken legs with golden, crackling skin and tender, juicy meat. This recipe delivers just that, with a vibrant scallion chimichurri that cuts through the richness and adds a fresh, tangy kick. It’s all served over a bed of fluffy jasmine rice, alongside creamy black beans and a cooling lime crema.

Ready in just 40 minutes, this dish brings together bold flavors and satisfying textures. Whether you’re cooking for a weeknight dinner or a special meal, it’s sure to impress. Let’s get started!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position. Line a baking sheet with foil. Wash and dry all produce. Trim and roughly chop the scallions. Mince or grate the garlic. Dice the tomato. Zest and quarter the lime. Drain and rinse the black beans.
2. Pat the chicken legs dry with paper towels. Drizzle with vegetable oil and season all over with salt, pepper and half the Southwest spice blend. Place the chicken skin-side up on the prepared baking sheet. Roast until browned and cooked through, 30-35 minutes. If the skin isn’t crispy enough, broil for 2-3 minutes.
3. Meanwhile, combine 3/4 cup water, the jasmine rice and a large pinch of salt in a small pot with a lid. Bring to a boil, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. In a small bowl, combine the chopped scallions, olive oil, a pinch of the minced garlic (to taste) and juice from 1 lime wedge. Season generously with salt and pepper. Taste and adjust with more garlic or lime juice if desired. Set the chimichurri aside.
5. Heat a drizzle of vegetable oil in a medium pot over medium-high heat. Add the diced tomato and the remaining garlic. Cook until softened, 1-2 minutes. Add the drained black beans, chicken stock concentrate, 1/4 cup water, the remaining Southwest spice blend, salt and pepper. Simmer until thickened, 5-10 minutes. Turn off the heat and stir in 1 tablespoon of butter. In another small bowl, combine the sour cream, half the lime zest, juice from 1 lime wedge and salt. Add water 1 teaspoon at a time until the mixture is drizzling consistency.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon of butter, the remaining lime zest and juice from any remaining lime wedges to taste. Season with salt and pepper. Divide the rice and chicken between plates. Top the rice with the black bean mixture and drizzle with the lime crema. Drizzle the chicken with the scallion chimichurri.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed; they may cook slightly faster.

Can I make this dish dairy-free?

Replace the butter with a dairy-free alternative and use a dairy-free sour cream or skip the crema.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.