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Spanish-Style Chicken and Rice
Spanish-Style Chicken and Rice
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Prep Time:
10 minutes
Cook Time:
34 minutes
Total Time:
44 minutes
Crispy-skinned chicken thighs on flavorful Spanish rice with smoked paprika, kale, and bell peppers.
Ingredients:
  • 1.5 teaspoons smoked paprika, divided
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 4 (8 ounce) bone-in, skin-on chicken thighs
  • 2 teaspoons olive oil
  • 0.5 cup chopped green onions
  • 0.5 large yellow bell pepper, cut into thin strips
  • 4 cups loosely packed torn curly kale
  • 0.5 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
Instructions:
  • Preheat oven to 400°F. Mix together 1/2 teaspoon each of smoked paprika, garlic powder, and pepper, then evenly season both sides of the chicken with the mixture.
  • In a large ovenproof skillet over medium-high heat, heat oil until shimmering. Place chicken in the pan, skin-side down, and sear until lightly browned, about 5 to 6 minutes. Flip the chicken and cook for an additional 3 minutes. Remove chicken from the pan, knowing it will finish cooking later.
  • - In the same pan with the drippings, saute green onions and bell pepper for 2 minutes. - Add kale and chicken stock, cover, and let it cook for 2 minutes until the kale wilts slightly. - Stir in rice, vinegar, and 1 teaspoon of smoked paprika. - Place the chicken on top of the rice mixture and bake at 400 degrees F until the chicken reaches an internal temperature of 165 degrees F, approximately 22 minutes.

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