Dinner · Caribbean · 20 min
Pollo al Horno con Arroz y Kale Estofado (Roasted Chicken with Herb-Infused Rice and Braised Tuscan Kale)
- Calories
- 839
- Protein
- 60g
- Carbs
- 85g
- Fat
- 29g
Ingredients
- 250 g boneless skinless chicken thigh
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 81.7 g basmati rice
- 1.5 cup water
- 100 g Tuscan kale
- 150 g sweet onion
- 15.9 g extra virgin olive oil
- 0.25 tsp red pepper flakes
- 1 tbsp lime juice
- 2 sprig cilantro
Method
- 01Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- 02Pat chicken thighs dry. Season generously with garlic powder, paprika, black pepper, and half of the salt.
- 03Arrange chicken on the prepared sheet pan and roast for 20-25 minutes until the edges are deeply golden and the internal temperature reaches a safe 165°F (74°C) with juices running clear.
- 04While chicken roasts, rinse basmati rice under cold water until water runs clear. In a small pot, bring 1.5 cups of water to a boil, stir in rice, cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
- 05Heat extra virgin olive oil in a wide skillet over medium heat. Add diced sweet onions and sauté for 5-7 minutes until translucent and soft.
- 06Add stemmed and chopped Tuscan kale to the skillet with a splash of water to steam. Season with remaining salt, red pepper flakes, and freshly squeezed lime juice. Cook until kale is tender and wilted.
- 07Fluff the rice with a fork and plate alongside the roasted chicken thigh and braised Tuscan kale. Garnish with fresh cilantro.
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