In this simple entertaining meal, roasted chicken thighs with crispy skin roast on top of a mouthwatering mixture of Spanish-style rice bolded with smoky paprika and combined with earthy curly kale and sweet yellow bell peppers. To finish the dinner, serve it with a straightforward tossed salad.
| Prep Time: | 10 mins |
| Cook Time: | 34 mins |
| Total Time: | 44 mins |
| Servings: | 4 |
| Yield: | 4 chicken thighs |
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
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.
- Calories 272.44
- Fat 8.58
- Saturated Fat 1.75
- Mono Fat 3.16
- Poly Fat 1.6
- Protein 29.84
- Carbohydrates 18.11
- Dietary Fiber 2.07
- Soluable Fiber 0
- Insoluable Fiber 0
- Total Sugars 2.71
- Added Sugar 0
- VItamin A 3563.97
- Vitamin C 63.67
- Vitamin B1 0.17
- Vitamin B2 0.34
- Vitamin B3 8.21
- Vitamin B3 – Niacin 13.36
- Vitamin B6 0.78
- Vitamin B12 0.83
- Vitamin D – IU 1.36
- Folate 59.28
- Vitamin K 191.82
- Calcium 68.79
- Iron 2
- Magnesium 49.87
- Sodium 514.32
- Potassium 579.04
- Selenium 31.6
- Manganese 0.25
Reviews
This turned out great! I ended up cooking the chicken about 8 min per side, because I had thick pieces and cooked 5 instead of 4 thighs. I also used cilantro lime rice instead of the Spanish rice and used half a yellow onion instead of green onions. I loved the fresh kale, and ended up using a little more than it called for. My husband and kids loved it. The chicken was so juicy and tender. This recipe is a keeper, super easy.
Very super and tasty.feel smell good.awasome to eat.