Ingredients
Scale
- 4 to 6 Large Chicken Legs (Drumsticks)
- 1.5 cups Long-grain white rice, rinsed
- 1 can (15 oz) Black beans or Pinto beans, drained and rinsed
- 3 cups Chicken broth (or water with a bouillon cube)
- 1 Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil
- 1 tablespoon Smoked paprika
- 1 teaspoon Cumin
- Salt and black pepper to taste
- Optional: Fresh cilantro or lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken legs completely dry with paper towels; this is the secret to getting crispy skin. In a small bowl, mix the smoked paprika, cumin, salt, and pepper. Rub the chicken legs with one tablespoon of oil, then coat them generously with the spice mixture. In a 9×13 inch baking dish, combine the rinsed rice, drained beans, diced onion, and minced garlic. Spread them into an even layer.
- Pour the chicken broth over the rice and bean mixture, ensuring the rice is mostly submerged. Lightly season the liquid with a pinch of salt. Place the seasoned chicken legs directly on top of the rice. Cover the dish tightly with aluminum foil. Bake in the center rack for 25 minutes. Remove the foil and bake for another 20 minutes. This allows the chicken skin to crisp up and the rice to finish absorbing the liquid until tender.
- Check that the chicken has reached an internal temperature of 165°F. Remove the dish from the oven and let it rest for 5 minutes. This resting period allows the rice to “set” so it isn’t sticky. Fluff the rice and beans with a fork around the chicken. Serve a generous scoop of the rice and beans topped with one or two chicken legs. Garnish with cilantro or a squeeze of lime if you have them on hand.
- Cook Time: 55 minutes