Spanish-Style Chicken and Rice

Product:

UNCLE BEN'S® READY RICE® Spanish Style Rice

recipes:

Bake
Chicken/Turkey
Ready Rice
30 - 45 MIN
Global Inspired
Chicken

Servings

4
Prep

10 min
Cook

34 min
Total

44 min

About this dish

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.

Ingredients

1 1/2 teaspoons smoked paprika, divided
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 (8 ounce) bone-in, skin-on chicken thighs
2 teaspoons olive oil
1/2 cup chopped green onions
1/2 large yellow bell pepper, cut into thin strips
4 cups loosely packed torn curly kale
1/2 cup unsalted chicken stock
1 pouch UNCLE BEN’S® READY RICE® Spanish-Style Rice
1 tablespoon red wine vinegar
Salt to taste (optional)

Instructions

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