Recipes: Spanish food writer James Blick’s Chicken & Rice with Salted Beans

Spanish food writer & culinary guide James Blick:  This is a real comfort dish. Mum used to use mace instead of nutmeg, but then it was banned in New Zealand. So if you can get mace … go for that! The chicken has such a pungent quality, and you cut the chicken up on your plate and mix it in with the rice to get the unctuous marinade all over the rice. Finally, I’m a bit of a green bean guy, and these salted green beans have a fabulous crunch that juxtaposes perfectly with the softer chicken and rice. Enjoy!

James Blick’s Chicken & Rice with Salted Beans

Servings:  2-6 (depending on how many chicken legs you eat)


  • Canola oil (or similar) approx 1/4 cup
  • 1 tsp nutmeg or mace
  • 1/4 tsp chili powder
  • 5 garlic cloves (3 crushed, 2 sliced)
  • salt
  • pepper
  • 4-6 chicken legs
  • rice (as much as desired)
  • 1 pound of green beans


  1. Place 4-6 drumsticks in an oven dish.
  2. Mix the following together in a bowl: the Canola oil, the nutmeg or mace, the chili powder, 3 crushed garlic cloves, pepper and salt. Pour the mix over the chicken legs, making sure they are well coated.
  3. Bake at 350 degrees (F) for approx 45 minutes or until cooked.
  4. Cook rice.
  5. Cut the beans into 5 cm (2 inch) lengths.
  6. Slice the 2 cloves of garlic. (If garlic is sliced, it doesn’t burn as quickly.)
  7. Heat some Canola oil in pan, add garlic and beans. Cook briefly, tossing together for about one minute until heated through and still crunchy. Add about 3/4 tsp of salt and toss again.
  8. Serve immediately. Enjoy!
James Blick's Chicken, Rice & Salted Beans (photo by Alexander Lee)
James Blick’s Chicken, Rice & Salted Beans (photo by Alexander Lee)

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