Be the first to Ingredients:
- 3 to 4 pounds chicken pieces
- 3 large garlic cloves, sliced
- 1 1/2 cups lemon juice (about 6 to 8 large lemons)
- 1/4 cup all-purpose flour
- 1/2 tablespoon hot paprika
- 1 to 2 tablespoons olive oil
- 1 cup long-grain white rice
- 1 med. yellow onion, thinly sliced (1 1/2 cups)
- salt, optional, and freshly ground
- pepper to taste
- about 1 cup mixed chopped fresh herbs - Italian flat leaf parsley, dill, rosemary, oregano, thyme, etc.
- 1 3/4 cup chicken broth
Preparation:
Drain chicken, reserving lemon juice garlic mixture. In a large food storage bag, shake flour and paprika. Add chicken pieces and shake to coat.
In a large skillet, heat oil over medium heat; brown chicken pieces until golden brown, about 5 minutes on each side.
Put rice in a 5- to 6-quart slow cooker; top with onion and chicken. In a small saucepan, whisk together reserved lemon juice mixture, herbs, salt, pepper, and broth. Bring lemon herb mixture to a full boil; pour over chicken. Cover and cook on low for 6 to 8 hours or high for 2 1/4 to 3 hours, until chicken is tender and juices run clear.
Serves 4.
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