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

  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.

Recipe Yield

4 chicken thighs

Recipe Note

In this easy recipe for entertaining, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with earthy curly kale and sweet yellow bell peppers. Serve with a simple tossed salad to complete the meal.

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