Name: Spanish-Style Chicken and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Smoked paprika, divided - 1 ½ teaspoons; Garlic powder - ½ teaspoon; Black pepper - ¼ teaspoon; Bone-in, skin-on chicken thighs - 4 (8 ounce); Olive oil - 2 teaspoons; Chopped green onions - ½ cup; Yellow bell pepper, cut into thin strips - ½ large; Loosely packed torn curly kale - 4 cups; Unsalted chicken stock - ½ cup; UNCLE BEN'S® READY RICE® Spanish-Style Rice - 1 (8.8 ounce) package; Red wine vinegar - 1 tablespoon; Salt to taste - 1 pinch

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