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Cheap Baked Chicken Legs With Rice And Beans Under $10

Cheap Baked Chicken Legs With Rice And Beans Under $10

  • Total Time: 55 minutes
  • Diet: High-Protein, High-Fiber

Ingredients

Scale
  • 2 lbs Chicken Drumsticks (about 6–8 legs)
  • 1.5 cups Long-grain White Rice
  • 1 can (15 oz) Black Beans or Kidney Beans, drained and rinsed
  • 2.5 cups Chicken Broth (or water with a bouillon cube)
  • 1 small Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Cumin
  • Salt and Black Pepper to taste
  • Optional: Fresh cilantro or lime wedges for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with a paper towel to ensure the skin gets crispy. In a small bowl, mix the smoked paprika, oregano, cumin, salt, and pepper. Rub the chicken legs with a little oil, then coat them generously with the spice blend. Ensure every piece is evenly seasoned for maximum flavor.
  2. In a large oven-safe skillet or a Dutch oven, heat one tablespoon of oil over medium-high heat. Add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. If you don’t have an oven-safe skillet, perform this step in a regular pan and transfer everything to a 9×13 baking dish later.
  3. Add the uncooked rice to the skillet with the onions and garlic. Stir the rice for 1-2 minutes to lightly toast the grains. Pour in the drained beans and the chicken broth. Stir well to combine and make sure the rice is submerged in a flat, even layer. Bring the liquid to a light simmer on the stovetop.
  4. Place the seasoned chicken drumsticks directly on top of the rice and liquid mixture. Cover the skillet tightly with a lid or heavy-duty aluminum foil. Slide the dish into the oven and bake for 30 minutes. After 30 minutes, remove the cover and bake for an additional 15 minutes. This final stretch allows the chicken skin to crisp up and the rice to finish absorbing the liquid.
  5. Remove the dish from the oven. Let it sit for 5 minutes before serving; this allows the rice to set and the chicken juices to redistribute. Fluff the rice around the chicken with a fork. Garnish with fresh cilantro or a squeeze of lime if you have them on hand, and serve immediately.
  • Cook Time: 55 minutes

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Find it online: https://yeuen.com/cheap-baked-chicken-legs-with-rice-and-beans-under-10-4/