Photo: Spanish Chicken with Spicy Lemon Rice Recipe
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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By jschaff1
on March 26, 2013
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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.
By aepeterson
on January 29, 2013
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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.
By CaraCM
North Andover, MA
on October 13, 2012
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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!!!
Read all 19 reviews