One pot chicken and rice

Cut the chicken thighs into bite sizes, pat dry with a paper towel.

Season with salt, paprika, curry powder, garlic powder and black pepper, mixing until every piece is coated; set aside.

Fry the chicken and build the base in the pot.

Add diced red bell pepper and chili flakes, mix and simmer a minute or two.

Add curry powder, paprika, garlic powder, black pepper, salt to taste and thyme; mix well.

Add the rinsed, drained long grain rice and stir so every grain is coated.

Add chicken stock, mix, cover and cook until about halfway done, about 15 minutes.

Add a little more stock if the rice is still hard, add the fried chicken, cover and cook until done and soft.

Before taking off the heat, stir in the kale leaves until well distributed.

Turn off the stove and cover so the heat of the rice steams the kale.