Black Bean and Kale Braised Chicken

As often they do, this new recipe (for us) started as a large box of chicken legs from our local butcher. Quality is good, and much cheaper than the grocery store. So....what to make with chicken legs?  Also as we often do, SO finds a great recipe idea (planning and analysis) while I do the cooking (design and implementation). Hmmm, wonder what I do for a living.  This is based on a Tobasco Braised Chicken recipe from foodiecrush.com. I made some changes to suit us, and I think it turned out great. I ended up spicing it differently, omitted the tobasco in favour of Sriracha, and halved the chick peas to make room for black beans. Also threw in some celery along with the onion.

Black Bean & Kale Braised Chicken

I went really easy on the hot sauce because SSO doesn't like "spicy".

Next Time: would spice it up more, maybe try different veggies

Me: 8/10
SO: 9/10
SSO: 6.5/10

Black Bean & Kale Braised Chicken
Enough for 4 people plus a couple lunches
Ingredients

• 6 chicken legs, bone-in and skin removed
• salt & pepper
• 2 medium onions, diced
• 3 celery ribs, diced
• half a can chick peas, rinsed
• half a can black beans, rinsed
• 1 large can diced tomatoes
• 1 C water
• 3 to 4 cups chopped rinsed Kale
• hot sauce, such as Sriracha - 1 Tbsp for mild, or to your taste
• 3 tsp dried rosemary leaves
• 3 tsp dried thyme leaves

Method

1. Season the chicken with salt & pepper, then brown on both sides in a large pot or dutch oven in a bit of oil. Remove to a plate.
2. Add the onion & celery, and soften. Add the rest of the ingredients. Bring up to temperature, then simmer, adding the chicken. 
3. Cook with the lid on for around 45 minutes. Stir occasionally and check for doneness. Server over rice or whatever you prefer.