Paprika Chicken, Kale, and Rice Bake

Prep Time: 20-30 minutes / Cook Time - 1 hour = Total Time: 1 hour 30 minutes

Serving Size: 5-6 Servings

Ingredients

• 2 lbs boneless, skinless chicken thighs

• 1 tbsp smoked paprika

• 2 tsp dried parsley

• 1 tsp garlic powder

• Salt/Pepper

• Extra virgin olive oil (EVOO)

• 1 medium yellow onion, diced

• 4-5 cloves of garlic, minced

• ¼ cup white wine (dry)

• 1 cup washed brown rice

• 2½ cups chicken stock

• 1 bunch of kale, de-stemmed and cut into bite-sized pieces

• ½ lemon, juiced

• ¼ cup fresh parsley, optional

Steps

1. Preheat oven to 425°F

2. Pat the chicken thighs dry and season with salt and pepper on both sides. Place the chicken in a bowl and season with paprika, parsley, and garlic powder. Add a bit of EVOO and mix up the chicken so the seasoning is evenly spread out.

3. Heat a Dutch oven, cast iron, or oven-proof stainless steel deep-sided pan over medium-high heat until hot. *Something preferably with a lid, if possible.

4. Once hot, turn down to medium and add 2 tbsp EVOO. Then add in the chicken in batches, making sure not to overcrowd the pan. Cook the chicken for 3-4 minutes on each side or until crispy and browned. Remove and set aside. 

5. Add the onion, season with salt and pepper and cook for 4-5 minutes or until the onions are transparent and cooked through. 

6. Add the garlic and cook for an additional 30 seconds – 1 minute or until fragrant.

7. Add the wine and deglaze the pan. Let cook for another 2-3 minutes or until the wine has cooked off. 

8. Add the washed rice and mix. After a minute or so, add in the chicken stock.

9. Bring up to a boil, add the chicken back in, cover with a lid (or tin foil), and place in the oven for 45-50 minutes or until the rice is cooked/tender.

10. Once the rice is cooked (and being very careful as the pot/lid are going to be VERY HOT), remove the chicken (to the best of your ability, it may be so tender it might fall apart… that’s okay!). 

11. Add in the kale and stir until wilted and cooked, around 3-4 minutes. Add in the lemon juice.

12. Re-add the chicken, sprinkle with fresh parsley (optional), and serve immediately!

13. Enjoy!