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Herb-Roasted Chicken with Spicy Black Beans Recipe

Herb-Roasted Chicken with Spicy Black Beans recipe


This dish is a yummy dinner with chicken and beans. The chicken is cooked until it's crispy. The beans are mixed with spicy sausage and veggies. It's a warm, filling meal that tastes great.


4 Large Chicken Drumsticks
1 Large Yellow Onion
3 Cloves of Garlic
1 Tbsp Fresh Thyme
1 Tbsp Fresh Oregano
2 Green Bell Peppers
150 g Spicy Andouille Sausage
2 Tbsp Tomato Paste
1 Tsp Chipotle Chili Powder
400 g Grape Tomatoes
250 ml Vegetable Stock
2 Cans (800 g) Black Beans, drained and rinsed
2 Tbsp Vegetable Oil
Salt and Pepper to taste


Preheat your oven to 375°F (190°C).
Season the chicken drumsticks with salt, pepper, and 1/2 tablespoon of fresh thyme. Place them on a baking sheet and roast in the oven for 35 minutes, until the skin is crispy and golden.
While the chicken is roasting, finely dice the yellow onion and green bell peppers. Mince the garlic and chop the remaining thyme and oregano.
Slice the andouille sausage into 1/4 inch thick rounds.
In a large skillet, heat the vegetable oil over medium heat. Add the andouille sausage and cook for about 5 minutes until it starts to brown.
Add the diced onion and green bell peppers to the skillet with the sausage. Cook for another 10 minutes until the vegetables are soft.
Stir in the minced garlic, tomato paste, chipotle chili powder, and the remaining herbs. Cook for 2 minutes until fragrant.
Add the grape tomatoes to the skillet and cook for 5 minutes, pressing them slightly to release their juices.
Pour in the vegetable stock and bring the mixture to a simmer. Add the black beans and let everything simmer together for 10 minutes, allowing the flavors to meld.
Taste and adjust seasoning with salt and pepper as needed.
Serve the crispy chicken drumsticks on top of the spicy black bean mixture, garnished with additional fresh herbs if desired.

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