Spanish Chicken With Spicy Lemon Rice
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
40
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Flour2 tbsps
Paprika1 tbsp
Garlic Powder1
Salt1 cup
Canola Oil2 tbsps
Tomato Paste2 cups
Chicken Broth1 cup
RiceDirections:
1
Watch how to make this recipe
2
In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper
3
Add the chicken and toss to coat completely
4
In a large saucepan over medium heat, heat the canola oil
5
Add the chicken and brown on all sides, 3 to 4 minutes per side
6
While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions
7
Top with the chicken thighs
8
In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly
9
Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan
10
Pour over top of the chicken in the slow cooker
11
Cook on low for 4 hours, or until the chicken is extremely tender
12
In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt
13
Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid
14
To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top
15
Garnish with the olives and squeeze over the remaining lemon juice
16
Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce