Recipe courtesy of Sandra Lee
Episode: Going Global
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Total:
4 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.

In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.

In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.

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. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.

To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.

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