Arroz con Pollo Con Kale with Sizzled Scallion Sauce

Do I have the recipe for you to make this holiday weekend while you have way too many people around and mouths to feed: Arroz con Pollo con Kale with sizzled scallion sauce! Adapted from @bonappetitmag’s recipe for @fancynancybk’s crispy chicken with kale! While it has a bunch of steps, it’s very straight forward and makes a boat load of scrumptious food that also makes great leftovers. Step by step video in my stories and whatever you do not not skip the sizzled scallion sauce OR the crispy chicken skin! Trust me! Here’s what you need:

INGREDIENTS
1 whole chicken, about 5 lbs, butterflied
Kosher salt
Pepper
Olive oil
2 bunches of kale, deribbed and ripped into pieces
1 cup chicken broth
2 cups brown basmati rice
SAUCE
1/2 cup avocado oil
2 bunches of scallions, thinly sliced
1 inch ginger, minced
1 Tbs rice wine vinegar
Salt

INSTRUCTIONS:
1. Preheat over to 450F. In a large oven safe pan or rimmed baking sheet, place butterflied chicken breast side up. Generously with olive oil, salt and pepper. Bake until internal temp reaches at least 160F, about 30 minutes. Let rest until cool enough to touch.
2. While chicken roasts, cook rice according to package instructions, making sure to rinse before cooking! Once done let rest covered for 10 minutes and fluff with fork.
3. In a large pan or pot, transfer and heat remaining chicken fat and juices from the roast chicken. On medium high heat gently wilt the kale, making sure not to over cook. Salt the taste.
4. Carefully remove the skin of roast chicken and set aside. Using your hands or two forks, shred the chicken meat. Save bones for broth.
5. On medium low heat, mix together wilted kale and cooked rice, making sure the rice gets fully coated in the chicken juices. Add shredded chicken until fully combined then add broth. Let rice absorb additional broth to create a nice saucy rice.
6. Meanwhile, set oven temperature to 350F. Carefully on same baking sheet place chicken skin spread out and cook for about 10 minutes, until chicken skin is ridiculously crispy! Let cool slightly and rustically break apart with hands as a topping to the chicken and rice!

SIZZLED SCALLION SAUCE
1. Add oil, scallion and ginger to a small pot and heat on medium high. Once oil is sizzling cooking until scallions are soft but still green, about 2-3 minutes. Set aside, let cool and add rice wine vinegar and salt to taste.
TO SERVE
Top arroz con pollo con kale with crispy chicken skin and serve sauce of the side. Let everyone scoop their own saucy rice bowl and generously top with scallion sauce!