Wash and dry the fresh produce. Cut off and
discard the root ends of the scallions; thinly
slice, separating the white bottoms and green
tops. Remove and discard the kale stems;
roughly chop the leaves. Halve the cara cara
orange and squeeze the juice into a bowl. Peel
the mandarin and separate the segments. Cut off
and discard the rind and white pith of the
blood orange; large dice.
In a large pot, heat 2 teaspoons of olive oil
on medium-high until hot. Add the white bottoms
of the scallions; season with salt and pepper.
Cook, stirring constantly, 1 to 2 minutes, or
until softened. Add the rice, a big pinch of
salt and 2 cups of water. Heat to boiling on
high. Once boiling, cover and reduce the heat
to low. Cook 12 to 14 minutes, or until the
water has been absorbed and the rice is tender.
Turn off the heat. Fluff the cooked rice with a
fork. Set aside in a warm place.
While the rice cooks, in a large pan (nonstick,
if you have one), heat 1 tablespoon of olive
oil on medium-high until hot. Add the kale;
season with salt and pepper. Cook, stirring
occasionally, 3 to 5 minutes, or until slightly
wilted. Add ¼ cup of water and cook, stirring
occasionally, 2 to 3 minutes, or until the kale
has wilted and the water has cooked off. Season
with salt and pepper to taste. Transfer to a
bowl and set aside in a warm place. Wipe out
While the rice continues to cook, pat the
chicken dry with paper towels; season both
sides with salt, pepper and the spice blend. In
the same pan, heat 1 tablespoon of olive oil on
medium-high until hot. Add the seasoned chicken
and cook 4 to 6 minutes per side, or until
browned and cooked through.
Add the cara cara orange juice and 2
tablespoons of water to the pan (be careful, as
the liquid may splatter). Reduce the heat to
medium and cook, stirring frequently and
spooning the glaze over the chicken, 2 to 3
minutes, or until coated. Turn off the heat.
To the pot of cooked rice, add the cooked kale,
mandarin and blood orange. Stir to thoroughly
combine. Drizzle with olive oil and season with
salt and pepper to taste. Transfer the finished
rice to a serving dish. Top with the glazed
chicken and any remaining glaze from the pan.
Garnish with the green tops of the scallions.
Serve with the sour cream on the side. Enjoy!
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