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
What Makes This Recipe Special
Quick Kitchen Tips
- Toast the rice lightly before adding liquid to enhance its flavor.
- Stir the rice occasionally to prevent sticking but avoid over-stirring to keep it fluffy.
Step 1
Preheat your oven to 400°F. Mix together half a teaspoon of smoked paprika, some garlic powder, and a bit of pepper, then sprinkle this seasoning evenly over both sides of the chicken. Heat a splash 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, then take it out of the pan—it won’t be fully cooked yet.
Step 2
Add the green onions and bell pepper to the pan, stirring them around in the flavorful drippings for a couple of minutes. Toss in the kale and chicken stock, cover the pan, and let it cook just until the kale starts to wilt, roughly 2 minutes. Stir in the rice, a splash of vinegar, and the remaining teaspoon of smoked paprika until everything is well mixed.
Step 3
Finally, nestle the chicken pieces right on top of the rice and veggies. Pop the whole skillet into the oven and bake until the chicken reaches an internal temperature of 165°F, about 22 minutes. Let it rest a few minutes before serving and enjoy!
