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–+ servings

Spanish-Style Chicken and Rice

In this easy recipe, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with curly kale and sweet yellow bell peppers.
Print Recipe
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

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

Method
 

  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.

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