Chicken, rice and beans are great friends and when paired together, they offer a delicious, filling meal that’s fun to eat. I really love the flavours of this dish with the paprika, garlic & tomato. I love serving this with sweetcorn or corn on the cob for an even more vibrant, colourful feast!
If you aren’t a fan of cannellini beans or can’t find them, kidney beans would be a worthy substitute and quite delicious. You could also substitute tinned tomatoes for the passata if you like things a bit more chunky. With regards to the chicken, if you can’t find in-tact chicken legs, simply use 2 each of bone-in, skin-on thighs and drumsticks. They will work perfectly!
To serve, you can use any rice you like. I normally use a microwave bag of brown rice or white rice when I make this dish for speed, ease and covenience so that’s what I’ve suggested below, but you can use anything you like. If you want to switch it up, swap out the rice for couscous, mashed potatoes or steamed new potatoes on the side. You’re in charge, so you choose what works for you!
Serves 2
Ingredients
- 2 chicken legs
- 4 tablespoon olive oil
- 3 tablespoons smoked paprika
- 2 cloves of garlic, minced
- 400g tin cannellini beans, drained and rinsed
- 1 700g jar of passata
- Juice of 1 lemon
- 2 servings of microwave white or brown rice to serve (optional)
- Handful of flat leaf parsley, roughly chopped up
Method
- Preheat the oven to 220°C / 200° Fan / 425°F. Place the chicken legs in a large roasting tin. Score the legs 4 or 5 times each with a sharp knife.
- Add the olive oil, smoked paprika and garlic to a small bowl or jug and mix them together to make a paste. Spread this paste over the two chicken legs using either a silicone brush, a rubber spatula or even your hands. Make sure to get it all over the skin of the chicken and into the grooves where you’ve scored it.
- Pour the cannellini beans into the tray and spread them out evenly around the chicken legs.
- Pour the passata over the beans and the chicken as evenly as you can and then drizzle the lemon juice over the lot as well. Try to mix this around a little with a fork or spoon just to combine it a bit, but don’t waste too much time or effort.
- Season lightly with salt and a grinding of black pepper. Cook in the oven for 40-45 minutes or until the chicken is fully cooked.
- To serve, prepare your rice or other sides. Lay one of the chicken legs on top of a pile of rice and spoon the beans & tomato sauce over the chicken and the rice. Finish with a sprinkling of roughly chopped flat leaf parsley.
