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Ingredients
- 3 tablespoons flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- salt
- black pepper
- 6 chicken thighs (about 1 1/2 pounds)
- 1/4 cup grapeseed oil
- 1 14.5 ounce can tomatoes diced
- 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 (+2 cups water)
- 1/2 teaspoon crushed red pepper flakes
- 1 lemon juiced and zested
- 1/2 cup olives pitted green (with pimientos)
Ingredients
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Instructions
- 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 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.