Bayou Blackened Chicken Legs
with Smoky Red Beans, Buttery Rice & Hot Sauce Crema
- Milk
We could put smoky, peppery, aromatic blackening seasoning on just about anything, but on roasted chicken legs, it’s truly next-level. Why? The spices gain toasty depth in the oven while the meat stays juicy and the skin becomes crispy and crackling. Think it can’t get any better? We added sides of buttery rice and saucy red beans, plus a hot-sauce-spiked crema for drizzling over everything. Time to get a LEG up on dinnertime!
Ingredients
1 unit
Kidney Beans
4 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 clove
Garlic
1 teaspoon
Smoked Paprika
16 ounce
Chicken Legs
2 unit
Scallions
1 teaspoon
Hot Sauce
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. • Core, deseed, and finely dice green pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Drain and rinse beans.
• Pat chicken* dry with paper towels. Place on prepared sheet and drizzle each leg with 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, 28-32 minutes.
• Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes. • Stir in scallion whites and garlic; cook for 30 seconds.
• Stir beans, paprika, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper into pot. Bring mixture to a simmer, then reduce heat to low. Cook until thickened, 4-6 minutes. • Turn off heat; stir in 1 TBSP butter and season with salt and pepper. Cover to keep warm.
• 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 pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, beans, and chicken between plates. Drizzle everything with crema and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the authentic Deep South flavors, especially praising the delicious red beans and tasty chicken 🍗.
- Ease of prep: Some appreciated how quickly this captured Creole flavors without the usual all-day cooking process.
- Suggestions: Consider adding more seasoning to the chicken and increasing its cook time for even better results.
- Portions: A few wished for more beans in the dish to balance out the meal.
- Sides: While some enjoyed the rice, others suggested trying coleslaw instead for added variety.
Reviews from our home cooks
I'm Louisiana-born and raised, so I was shocked at how well Hello Fresh captured our Deep South flavors and made an amazing dish that doesn't take all day (as our creole red beans usually do)! Dinner was on the table and delicious without the all day fuss. This one was really good! Can't believe canned red beans came out so delicious :)
This was another top favorite. The fish was delicious but the big winner was those red beans. This was so good that the next morning i ran to the store to buy all the foods and spices to recreate this at home. I will definitely get this again.
Pretty good- the beans were really tasty. The chicken was pretty good but needed more seasoning.
Delicious! Could have used more beans! Also, I'd recommend increasing the cook time of the chicken.
My kids said this was one of the best HF meals we've had
