Spanish-Style Chicken and Rice
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Spanish-Style Chicken and Rice

1. Smoked paprika, divided - 1 ½ teaspoons
2. Garlic powder - ½ teaspoon
3. Black pepper - ¼ teaspoon
4. Bone-in, skin-on chicken thighs - 4 (8 ounce)
5. Olive oil - 2 teaspoons
6. Chopped green onions - ½ cup
7. Yellow bell pepper, cut into thin strips - ½ large
8. Loosely packed torn curly kale - 4 cups
9. Unsalted chicken stock - ½ cup
10. UNCLE BEN'S® READY RICE® Spanish-Style Rice - 1 (8.8 ounce) package
11. Red wine vinegar - 1 tablespoon
12. Salt to taste - 1 pinch

How to cook deliciously - Spanish-Style Chicken and Rice

1. Stage

Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.

2. Stage

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. Stage

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. Unknown