Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Combine the oregano, smoked paprika, salt, and pepper in a small bowl. Pat the chicken thighs dry with a paper towel and evenly season both sides with the herb/spice mixture.
- Heat the olive oil in a large deep ovenproof skillet or pot over medium-high heat. Working in batches to avoid overcrowding, carefully add the chicken in a single layer and cook until golden brown on the outside, but not quite cooked through on the inside, 3 to 4 minutes per side. Transfer to a plate and set aside.
- In the same skillet, add the onion and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring frequently, until the onion and garlic are translucent and fragrant, 1 to 2 minutes.
- Add the rice and toast, stirring frequently, until golden brown, 2 to 3 minutes. Add the chicken broth, coconut milk, lemon juice, and a big pinch of salt and stir to combine. Add the kale, mix well, and cook until wilted, about 1 minute. Place the chicken on top and transfer to the oven.
- Bake uncovered until all the liquid is absorbed and the rice is fluffy, 15 to 20 minutes.
- Serve the chicken thighs and rice on plates or in shallow bowls and garnish with the parsley.
Notes
To rinse rice, add the rice to a fine-mesh sieve and run under cold water for about 30 seconds. Let the water drain thoroughly, then gently shake the sieve to remove any remaining water. Cooking rice in less starchy water improves the texture, making it fluffy and less prone to sticking.