Spanish-Style Chicken and Rice

  • Recipe By
  • Published Apr 26th
  • Ready In44m
  • Servings4
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.

Spanish-Style Chicken and Rice Ingredients

The following are the ingredients needed to make delicious Spanish-Style Chicken and Rice for 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
  • Salt to taste (optional)

Spanish-Style Chicken and Rice Cooking Instructions

  • Prep10m
  • Cook34m
  • Ready In44m

To cook Spanish-Style Chicken and Rice, you need about 10 minutes of preparation time. The time needed to cook this Spanish-Style Chicken and Rice is about 34 minutes , and you can serve your Spanish-Style Chicken and Rice within 44 minutes . The following are the steps to cook Spanish-Style Chicken and Rice easily:

  1. 1 Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
  2. 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).
  3. 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.
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