Spanish-Style Chicken and Rice

Ingredients

• 1/2 teaspoon ssmoked paprika, divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• (8 ounce) bone-in, skin-on chicken thighs
• teaspoon solive oil
• 1/2 cup chopped green onions
• 1/2 large yellow bell pepper, cut into thin strips
• cup sloosely packed torn curly kale
• 1/2 cup unsalted chicken stock
• (8.8 ounce) packageUNCLE BEN'S® READY RICE® Spanish-Style Rice
• tablespoon red wine vinegar
• pinch Salt to taste

Instructions

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. 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).