Spanish Chicken with Spicy Lemon Rice

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

4 servings

  • 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

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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4.1 25
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Slow-Cooker Meals