Ingredients
- 1 ½ teaspoons smoked paprika, divided
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 (8 ounce) bone-in, skin-on chicken thighs
- 2 teaspoons olive oil
- ½ cup chopped green onions
- ½ large yellow bell pepper, cut into thin strips
- 4 cups loosely packed torn curly kale
- ½ 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
Why This Recipe Is So Good
Quick Kitchen Tips
- Toast the rice briefly before adding liquid to enhance its nutty taste.
- Let the dish rest covered for a few minutes after cooking to allow the flavors to meld.
Step 1
Preheat your oven to 400°F. In a small bowl, mix together half a teaspoon of smoked paprika, some garlic powder, and a pinch of pepper. Sprinkle this seasoning evenly over both sides of the chicken.
Step 2
Heat a bit of oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook until the skin turns golden and crispy, about 5 to 6 minutes. Flip the chicken and cook for another 3 minutes. It won’t be fully cooked yet, so take the chicken out and set it aside for now.
Step 3
Add the green onions and bell pepper to the same pan with the flavorful drippings and sauté for a couple of minutes. Toss in the kale and pour in the chicken stock. Cover the pan and let everything steam together for about 2 minutes until the kale is just wilted.
Step 4
Stir in the rice, a splash of vinegar, and the rest of the smoked paprika into the veggies and kale. Nestle the chicken pieces right on top of the rice mixture. Pop the skillet into the oven and bake until the chicken reaches 165°F in the thickest part, which should take around 22 minutes. Let it rest a few minutes before serving.
