Spanish-Style Chicken and Rice

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.

• Preparation Time: 10 mins
• Cooking Time: 34 mins
• Total Time: 44 mins

Ingredients

• ½ teaspoon garlic powder
• 2 teaspoons olive oil
• ½ cup chopped green onions
• 1 tablespoon red wine vinegar
• 1 pinch salt to taste
• ¼ teaspoon black pepper
• ½ cup unsalted chicken stock
• 1 ½ teaspoons smoked paprika, divided
• 4 (8 ounce) bone-in, skin-on chicken thighs
• ½ large yellow bell pepper, cut into thin strips
• 4 cups loosely packed torn curly kale
• 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish-Style Rice

Recipe Instructions

Step 1

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

Step 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).

Step 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.