Roast chicken legs with potatoes

Method

1. In a large bowl mix the crushed garlic, the lime juice, the sweet paprika (colorau), 2 teaspoons of salt, black pepper and the olive oil. Rub this paste over and under the skin of the chicken legs and marinate for at least 30 minutes (or overnight in the fridge).
2. Preheat the oven to 200 °C. Slice the onion into rounds and spread them over the bottom of a large roasting tray. Peel the potatoes and cut them into 3 cm wedges; toss them in the marinade left in the bowl with 1 teaspoon of salt.
3. Lay the chicken legs skin-side up on the onion with the potatoes around them in a single layer. Cover with foil and roast for 25 minutes.
4. Uncover, baste with the tray juices and roast for 30 to 35 minutes more, turning the potatoes halfway, until the skin is golden, the juices run clear when the thickest part is pierced and the potatoes are tender.
5. Make seasoned beans from cooked beans (2 tins, or from the week's batch): in a small pan, heat 1 tablespoon of oil and fry 2 chopped garlic cloves for 1 minute; add the black beans with their tin liquid, 1 bay leaf and 200 ml of water. Mash a ladleful of beans against the bottom to thicken the broth and simmer over low heat for 10 minutes, stirring now and then; taste before salting, as tinned beans are already seasoned. If starting from dried beans (250 g), soak them 8 to 12 hours and pressure-cook for 25 to 30 minutes once the cooker starts hissing.
6. Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
7. Switch on the grill for the last 5 to 8 minutes to crisp the skin and the edges of the potatoes. Serve with the tray juices, the rice and the beans.