Chicken and Rice: A Spanish Classic

Ingredients 0/12

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.

Step 2

Heat some oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook until the skin turns a nice golden brown, about 5 to 6 minutes. Flip the chicken and cook for another 3 minutes. It won’t be fully cooked yet, so take the chicken out and set it aside for now.

Step 3

Add the green onions and bell pepper to the pan with the chicken drippings and sauté for a couple of minutes. Toss in the kale and chicken stock, cover the skillet, and let it cook until the kale just starts to wilt, about 2 minutes. Stir in the rice, a splash of vinegar, and the remaining teaspoon of smoked paprika.

Step 4

Nestle the chicken pieces on top of the rice mixture, then pop the whole skillet into the oven. Bake until the chicken reaches an internal temperature of 165°F—this should take around 22 minutes.