Ingredients
Scale
- 4–6 Chicken drumsticks
- 1.5 cups Long-grain white rice
- 1 can (15 oz) Black beans, rinsed and drained
- 3 cups Chicken broth (or water with bouillon)
- 2 tablespoons Vegetable oil
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Step 1: Seasoning the Chicken – Preheat your oven to 400°F (200°C). Pat the chicken drumsticks dry with paper towels to ensure the skin gets crispy. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken legs with one tablespoon of vegetable oil, then coat them generously with the spice mixture until every piece is evenly covered.
- Step 2: Preparing the Rice and Beans – In a large 9×13 inch baking dish, combine the uncooked white rice and the drained black beans. Pour the chicken broth over the rice and beans. Add a pinch of salt and a drizzle of oil, then stir gently to distribute the beans evenly throughout the rice. Carefully place the seasoned chicken drumsticks on top of the rice and liquid mixture, spacing them out so they cook evenly.
- Step 3: Baking and Plating – Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 15-20 minutes. This second stage allows the rice to finish absorbing the liquid while the chicken skin browns and becomes beautifully crispy. Ensure the chicken reaches an internal temperature of 165°F (74°C). Fluff the rice with a fork and serve the drumsticks right on top. Garnish with fresh herbs if you have them on hand.
- Cook Time: 60 minutes