Spanish-Style Chicken and Rice 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.
Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.Advertisement
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