BBQ Chicken with Scalloped Potatoes, Rice & Beans

Hey Guys! We got another recipe for ya! This time it’s 100% us, not Blue Apron.

I’m Dominican and Panamanian, and my husband is Haitian, so growing up our comfort food was Rice beans and chicken. So naturally, that’s what we love to cook, and our boys love it! Whenever we don’t know what to cook, we literally always have rice & beans in our pantry, and chicken in our freezer. Clearly that’s our go-to meal.

A couple nights ago, we whipped this up fairly quickly. My husband made the chicken and I did everything else.


  • Chicken legs (we made 8, so we can have leftovers)
  • 2 cups of rice
  • 1 can of red kidney beans (we cheated and used the cans ?)
  • 3 medium sized russet potatoes
  • 6 handfuls of shredded cheese for divided use (pick your favorite, we used sharp cheddar)
  • 1/3 cup of Milk
  • 2 tablespoons of butter
  • BBQ sauce
  • 1 bell pepper
  • 1 red onion
  • 1 packet of Sazon Goya
  • Vinegar
  • Salt n Peppa


  1. img_2745Get the rice cooking!
    • We used a rice cooker, because its quick and practically effortless.
    • But if you’re making it on the stove, Boil water (for every 1 cup of rice, use 1.5 cups of water), add a dash of salt
    • Once boiling, pour in rice
    • Stir just one time, enough to separate the rice
    • cover the pot and let simmer
  2. Prepare the Veggies
    • Cut the bell pepper in thin strips, discarding the core and seeds. Place in small bowl
    • Cut the onion in thin strips, place in the same bowl as bell pepper.
    • Roughly chop the green onion, and add to the rest of the veggies.
    • Peel and wash the Potatoes, and thinly slice them. Place in separate bowl.
  3. Cook the Chicken
    • Put the oven in Broil mode (550 degrees).
      • We love broil mode because it acts like a grill. its fast and easy!
    • Clean the chicken with vinegar
    • Pat the chicken dry with a paper towel
    • Season all sides of the chicken with salt n peppa
    • Place chicken in a baking dish lined with parchment paper or in a disposable baking pan. ( I love parchment paper because it leave the dish clean or nearly mess free)
    • Spread the diced veggies all over the chicken.
    • Cover pan with foil, and place in oven.
    • Cook for 10 minutes, flip chicken over, add BBQ sauce and spread evenly and continue to cook for another 10 minutes or until fully cooked.
  4. img_2747Making the scalloped Potatoes
    • Bring water and salt to a boil, and place potatoes in water. and cook until slightly soft.
      • I do this so it cooks faster in the oven.
    • While that cooks, in a small non-stick skillet, melt butter, stir in 3 tablespoons of All purpose flour, salt n peppa until smooth, gradually add in milk. Remove from heat and stir in cheese until blended.
    • Place semi soft potatoes in shallow baking dish covered in cooking spray, and pour cheese sauce over potatoes. Sprinkle remaining cheese all over the rest
  5. img_2746-1Cook the beans
    • I used Goya Kidney beans because I’m lazy and they taste good.
    • Pour beans in Small cooking pan, add a packet of Sazon Goya, bring to high heat, and once bubbling set to low.


Scoop rice onto plate, pour beans (I like it on top of my rice), scoop some scalloped potatoes on the side and grab some chicken!!

Leave a Reply