Spanish-Style Chicken and Rice
Description
In this easy recipe, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with curly kale and sweet yellow bell peppers.
Ingredients
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1 1/2 teaspoons smoked paprika, divided
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1/2 teaspoon garlic powder
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1/4 teaspoon black pepper
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4 (8 ounce) bone-in, skin-on chicken thighs
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2 teaspoons olive oil
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1/2 cup chopped green onions
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1/2 large yellow bell pepper, cut into thin strips
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4 cups loosely packed torn curly kale
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1/2 cup unsalted chicken stock
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1 (8 4/5 ounce) package UNCLE BEN'S® READY RICE® Spanish-Style Rice
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1 tablespoon red wine vinegar
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1 pinch Salt to taste
Directions
1
Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
2
Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
3
Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.