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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrients Per Serving:

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


Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Very super and tasty.feel smell good.awasome to eat. Read More
Rating: 4 stars
This turned out great! I ended up cooking the chicken about 8 min per side because I had thick pieces and cooked 5 instead of 4 thighs. I also used cilantro lime rice instead of the Spanish rice and used half a yellow onion instead of green onions. I loved the fresh kale and ended up using a little more than it called for. My husband and kids loved it. The chicken was so juicy and tender. This recipe is a keeper super easy. Read More