Spanish Chicken with Spicy Lemon Rice

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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