This flavorful dish combines tender chicken with fragrant rice and vibrant Spanish spices for a comforting meal that's easy to make. Perfect for a weeknight dinner, it brings a taste of Spain right to your table.
COOKBOOK / 29803
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. Heat a splash of oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook until the skin turns golden and crispy, about 5 to 6 minutes. Flip the chicken and cook for another 3 minutes, then take it out of the pan—it won’t be fully cooked yet.
Add the green onions and bell pepper to the pan, stirring them around in the flavorful drippings for a couple of minutes. Toss in the kale and chicken stock, cover the pan, and let it cook just until the kale starts to wilt, roughly 2 minutes. Stir in the rice, a splash of vinegar, and the remaining teaspoon of smoked paprika until everything is well mixed.
Finally, nestle the chicken pieces right on top of the rice and veggies. Pop the whole skillet into the oven and bake until the chicken reaches an internal temperature of 165°F, about 22 minutes. Let it rest a few minutes before serving and enjoy!
- Use good-quality chicken thighs for juicier meat.
- Toast the rice lightly before adding liquid to enhance its flavor.
- Stir the rice occasionally to prevent sticking but avoid over-stirring to keep it fluffy.
This dish combines tender chicken with flavorful rice cooked in a rich blend of spices. It’s a comforting meal that brings a taste of Spain to your table. The vibrant colors and aromatic ingredients make it both appealing and satisfying.
Serve with a fresh green salad or roasted vegetables to balance the meal. A squeeze of fresh lemon or lime over the top adds a nice brightness. Pair with crusty bread or warm tortillas for a complete experience.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist. This dish also freezes well for up to 2 months.
