Spanish-Style Chicken and Rice recipe
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Ingredients
- 1 ½ teaspoons smoked paprika, divided ½ teaspoon garlic powder ¼ teaspoon black pepper 4 (8 ounce) bone-in, skin-on chicken thighs 2 teaspoons olive oil ½ cup chopped green onions ½ large yellow bell pepper, cut into thin strips 4 cups loosely packed torn curly kale ½ cup unsalted chicken stock 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish-Style Rice 1 tablespoon red wine vinegar 1 pinch Salt to taste
Nutrition Info
Directions Spanish-Style Chicken and Rice
Directions
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Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper, sprinkle evenly over both sides of chicken.
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).
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.