Ingredients
4
4 servings
- •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.
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