Bayou Blackened Chicken Legs
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Bayou Blackened Chicken Legs

Bayou Blackened Chicken Legs

with Smoky Red Beans, Buttery Rice & Hot Sauce Crema

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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Long Green Pepper

2 unit


1 clove


13.4 ounce

Kidney Beans

16 ounce

Chicken Legs

1 tablespoon

Blackening Spice

½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

1 teaspoon

Smoked Paprika

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber9 g
Protein57 g
Cholesterol250 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Paper Towel
Small pot
Medium Pot
Small Bowl



• 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.

Roast Chicken

• 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.

Cook Rice

• 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.

Cook Green Pepper & Aromatics

• 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.

Simmer Beans

• 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.

Finish & Serve

• 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.