Charlotte Taylor
@taylorsoul
Spanish Chicken and Rice Dish
A flavorful and hearty dish featuring tender chicken thighs cooked with Spanish-style rice, vibrant vegetables, and a hint of smoked paprika. Perfect for a comforting dinner any night of the week!
Details
- Cuisine:spanish
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:6
Recipe Information
- Prep time15 min.
- Cook time34 min.
- Total time49 min.
- Servings4
Ingredients
- 1 1/2 teaspoons, divided
- 1/2 teaspoon
- 1/4 teaspoon
- 4 (8 ounce)
- 2 teaspoons
- 1/2 cup
- 1/2 large
- 4 cups, loosely packed
- 1/2 cup
- 1 (8.8 ounce) package
- 1 tablespoon
- 1 pinch to taste
Cooking Instructions
Follow our step-by-step guide on how to make Spanish Chicken and Rice Dish.
Step 1
Start by preheating your oven to a cozy 400°F (200°C), setting the stage for a delicious meal.
Step 2
In a small bowl, combine 1/2 teaspoon of smoked paprika, garlic powder, and black pepper.
Step 3
This flavorful blend will be your secret weapon, so rub it generously over both sides of the chicken thighs, ensuring every bite is packed with taste.
Step 4
Next, heat a splash of olive oil in a large ovenproof skillet over medium-high heat.
Step 5
Once the oil shimmers, place the chicken thighs skin-side down in the skillet.
Step 6
Sear them for about 5 to 6 minutes, or until the skin turns a beautiful golden brown.
Step 7
Flip the chicken and give it another 3 minutes on the other side.
Step 8
Don’t worry if the chicken isn’t fully cooked yet; it will finish in the oven.
Step 9
Now, remove the chicken from the skillet and set it aside for a moment.
Step 10
In the same skillet, toss in the chopped green onions and yellow bell pepper, letting them soak up all those delicious drippings.
Step 11
Sauté for about 2 minutes until they start to soften and release their sweet aroma.
Step 12
Next, add the torn kale and pour in the chicken stock.
Step 13
Cover the skillet and let it cook for 2 minutes, just until the kale wilts slightly, adding a vibrant touch to your dish.
Step 14
Stir in the Spanish-style rice, a splash of red wine vinegar, and the remaining teaspoon of smoked paprika, creating a colorful and flavorful base.
Step 15
Nestle the chicken thighs right on top of this rice mixture, allowing the flavors to meld beautifully.
Step 16
Finally, transfer the skillet to your preheated oven and bake for about 22 minutes.
Step 17
Keep an eye on it, and when a thermometer inserted into the thickest part of a thigh reads 165°F (74°C), you’ll know it’s ready to serve.
Step 18
Enjoy the delightful aroma wafting through your kitchen as you prepare to savor this hearty, comforting meal!.