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  • Total Time: 2 hours 10 minutes
  • Yield: 3-4 1x




  • 10 whole California Prunes 
  • Bone-in skin-on chicken cut in 8 
  • 1.5 cups of brown or wild rice (do not use quick cooking rice, cooking time should be between 2040 minutes)
  • 3 cups of chicken or vegetable broth
  • 1 red or white onion, sliced
  • 4 garlic cloves, sliced
  • 2 cups of chopped kale
  • 2 tbsp of extra virgin olive oil 
  • 1/2 tbsp of paprika
  • 1/2 tbsp of garlic powder
  • 2 tsp of thyme 
  • Salt & pepper to taste 



  1. Preheat oven to 400 degrees F
  2. In a large bowl combine chicken, olive oil, and spices until the chicken is coated evenly. 
  3. Add onions, garlic, and uncooked rice to the bottom of a casserole dish or dutch oven, and pour broth over the rice ensuring it’s covered. 
  4. Layer chicken on top so that it’s covering the rice and broth. 
  5. Sprinkle the prunes and chopped kale over and around the chicken and rice (alternatively, you can sauté  the kale separately in a wok if you prefer it a little crunchier).
  6. Cover and cook for 1 hour. At the 1 hour mark, uncover and cook for another hour until the rice is cooked thoroughly and the chicken is crispy.  
  • Prep Time: 10
  • Cook Time: 2 HOURS