Spanish Chicken with Spicy Lemon Rice

Total Time:
4 hr 30 min
Prep:
20 min
Cook:
4 hr 10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons flour
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • Salt and freshly ground pepper
  • 6 chicken thighs (about 1 1/2 pounds)
  • 1/4 cup canola oil
  • One 14.5-ounce can diced tomatoes
  • 2 green bell peppers, diced into 2-inch pieces
  • 1 onion, sliced into thick pieces
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 cup rice
  • 1/2 teaspoon crushed red pepper flakes
  • Zest and juice from 1 lemon
  • 1/2 cup pitted green olives (with pimientos)
  • Special equipment: slow cooker
Directions

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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    25 Reviews
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    Very nice, although hot I added additional seasonings as suggested by others. Also cut the oil down and used boneless skinless thighs. Served with orzo but added the lemon and cooked in stock.
    The dish was okay. It has really good "bones" but, like some others said, it was a little oily. I had to soak some of the oil off the chicken with paper towels before serving it. I would recommend cutting the oil in half. I did take advice from another review about spicing it up a bit. I added cumin, chili powder, and cayenne. I think without the additions it would have been very bland. I'm excited to give it another go...I think round 2 will be delicious!
    This recipe is great. I did take some of the suggestions from other reviewers. I used boneless, skinless chicken thighs instead. I just didn't see any use for skin since it seems like it would become soggy. I also spiced up the veggies with cumin, onion powder and chili powder. I added a chopped white chili pepper as well. Drained the oil before adding the tomato paste and used 1 1/2 cups of chicken broth instead of 2. The end result was wonderful. My husband and I loved it. Chicken was very tender and flavorful and the sauce was delicious. The lemon rice is very good as well. A keeper.
    Made this today. Came out excellent. One thing I did afterwards, as I had a lot of the onion, pepper and tomatoes mixture left in the crock pot was I poured all that into a food processor and processed it down into a delicious what I called "hot pepper soup" which I served with some sour cream and tortillas. Just an idea of what to do if you have a ton of leftover veggies in the pot after serving the dish.
    This is an excellent dish. I cooked it exactly as listed and it turned out great. For those who said that it was too greasy, you have to understand that you are cooking with chicken thighs, they are geasy. For someone who is an excellent cook such as myself, it wasn't hard to think for myself and siphon off the oil before serving. Also, for those who said that browning the meat before putting it in the crockpot was a waste of time, I hope you understand that you are not browning the meat for texture, but rather for color. No one wants a pale slab of meat on the plate. The food has to have visual appeal as well as taste. As others have also said, you can add to the ingredients to make it the dish that suits your tastes. This all comes with experiance as a cook. Well done, Sandra!
    Absolutely love this recipe!! One skillet and crock pot is all I have to wash. The taste is great!! So nice to come home and have this ready all except for fixing the rice.
    I made this one night on a whim, and added a softened and chopped up guajillo pepper to the vegable mixture. This is divine. I used thick cut boneless pork chops and instead of water, I boil my rice in chicken broth. Top the pork and rice with a good quality queso and you have a family favorite. It has become a weekly thing in my house.
    This recipe certainly needs a little tweeking but it was extremely easy to make and the second run I really enjoyed it. I added Cumin, onion powder, cayanne, and chili powder. I used less oil than it said because I have a non-stick skillet and it turned out a little oily the first time (mostly my fault. I cut the liquid down to 1 1/2 cups as there was so much liquid (my first time that it turned out very soupy and wet. I added yellow bell pepper, 2 seedless jalepenos and a pablano pepper I had grilled and peeled. Sauteing the veggies gives them a better flavor before putting them in the crock-pot, however it's adding extra steps to a simple dish.
    I am disappointed to see so many bad reviews for this dish. I made it exactly as recommended, EXCEPT I added seasoning, spice, salt, etc. TO TASTE. I know what I like and I know what my family likes, so there was no problem just adding some salt, garlic & onion powder, paprika & cayenne pepper as I felt necessary. I seasoned the veggies before cooking and seasoned the chicken the night before to lock in the flavor. Also, using olive oil instead of canola solves the "oily" issue. 
    Basically, I being negative about a recipe means that you don't know how to cook unless you are told exactly what to do. If you knew how to spice things up to your liking, you would love this dish. I did drop a star because I agree that if I did this exactly as told, it would have been bland. Luckily for me and my family, however, I knew how to cook it and we loved it!!!
    Made this for dinner tonight and was not a fan at all. Bland despite all my efforts to jazz up the flavor. Basically tasted like stewed tomatoes with peppers from a can. My husband said the best part of dinner was the garden salad I made to go with it.
    This recipe was really good! I didn't fry the chicken before the crock pot because as another person mentioned, it's a just a waste of time besides I like that fall off the bone texture. All together the flavor was excellent! I used chicken legs so this recipe works with any type of chicken.
    aterrific taste and texture and making enough for anothermeal is just right
    This is fabulous! I made it for my family and also for guests. I garnished with the green olives, chopped avocado, and fresh tomatoes. Outstanding!
    I love this dish! I was worried when I read the bad reviews but it came out delicious. I used butter instead of oil since I like the flavor better and I also added salt and pepper to the sauce aswell as onion powder, garlic powder, some cayenne powder, and chilli powder. Made some of my own rice and my hubby and I both loved it!
    Disappointing! The soupy dish did not have much flavor and had too much oil (I used even less oil than directed. The dry rub did not really have that punch of flavor and the texture, ofcourse, was not crunchy since it has been in the slow cooker for a while. I was expecting like a chicken cacciatore type flavor, but, sadly, it was bland and a waste of cooking time. Sorry
    Not impressed - too soupy, and the onion chunks were overpowering. Flavor was ok, but the textures weren't appealing. Ate it the first night, but couldn't bring myself to go back for leftovers; threw them out.
    I am making this recipe now... So far the sauce is amazing! :  
    I added corn to the lemon rice and I will add just a touch of butter before I top it off with the chicken and sauce. I can't wait to chow down on this. 
     
    Oh, and I read the reviews about draining the oil - that is a wise thing to do. I did that and it came out perfect! 
    Excellent! My son's loved it too. Delicious, and loved the olives
    This was GREAT! After watching one of the shows on On Demand, my 11 yr olds helped make it. As it cooked in the slow cooker the yummy smell almost drove us crazy! I agree with the other reviews to drain some of the oil before you make the sauce. We made it with both the whole chicken thighs and boneless skinless and all of us agreed we liked it better with the boneless. I was out of canned tomato so we used fresh chopped tomatoes instead and I think I prefer it with the fresh.
     

     
    And yes the seasoned chicken alone was wonderful and we chopped a few extra we made into a salad. The last few we cooked I had also added a pinch of cayenne.
    This came out really good. My son is a picky eater and he loved it. I used boneless/skinless thighs. It's important to drain some of the oil from the pan before putting tomato paste in (the recipe doesn't specifically say to do this. The rice is also delicious.
    YUCK. This sounded really good. I made it by the directions, without the rice, and what a mess this turned out to be. I'm new to the slow cooker, so didn't realize how useless browning the chicken first is. The end result is a gross, oily slop in the cooker because you can't really eat the soggy skin of the chicken anyway. I have to say that I did learn from this recipe: I will never make another slow cooker meal with any added oil. It's not necessary and pretty gross.Because I didn't make the lemon rice as a side I did add a little lemon juice to the pot and that cut the oil a tiny bit and added some nice flavor.
    I loved this recipe, with a few exceptions. First of all, I'd suggest that once the chicken is browned, remove ALL of the oil used to brown the chicken from your pan BEFORE you add the broth and tomato paste, or the result with be an oily mess! I also added two large sliced portabello mushrooms and a coursely chopped yellow chili pepper to the vegetable mix (you could use any chili pepper(s, depending upon how spicy you would like your dish to be, yellow chili peppers are mild but add great depth of flavor Since I'm not a big fan of yogurt dressing, I used the leftovers (including the rice, to make a delicious soup, which was just scrumptious, instead of the pita salad she suggested! Thanks, Sandra Lee!
    Plan ahead & have all ingredients, this dish is so yummy. I followed directions as Sandra stated except I baked the chicken in the oven for 2 hours @ 350 degrees. We really like the flour mixture for the chicken. I baked 3 without the sauce, in case the hubby didn't like the sauce. He ate two plates of this dinner! There was a lot of sauce left over so I froze it in a zip lock baggie. I will use it in chili, was too good to toss out. The rice was really different but very good with this main dish. I also warmed up some corn. Highly recommend this easy basic dish.
    Yummy! Everyone in the house LOVED this dish. My 6 year old and 2 year old ate every single bite.
    OMG!!!! This recipe came out PERFECT....I also added Red & Yellow peppers to my dish. After the last bite, I wanted to lick the plate; . Thanks Sandra!
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