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Ingredients:
3 1/2 pounds chicken pieces
3 cloves garlic, thinly sliced
1 1/2 cups fresh lemon juice, about 8 large lemons
1/4 cup all-purpose flour
1/2 Tablespoon paprika
1 Tablespoon olive oil
1 cup long-grain white rice
1 medium sweet onion, thinly sliced
Salt and pepper -- to taste
1 cup mixed chopped herbs, dill, parsley, oregano, marjoram
1 3/4 cups canned chicken broth
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Rinse chicken and pat dry. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning chicken pieces occasionally.
When ready to cook, drain the chicken, reserving lemon juice and garlic. In a large resealable plastic bag, shake flour and paprika to combine. Add a chicken piece and shake to coat evenly. Repeat until all chicken pieces are dredged in flour mixture. In a large nonstick skillet, brown chicken pieces in oil over medium-high heat until browned, about 5 minutes per side. Remove chicken and keep warm.
Place rice in a CrockPot and top with onion and chicken. In a small saucepan, whisk together reserved lemon juice and garlic, salt, pepper, herbs, and broth. Bring to a full boil and boil for 1 minute. Pour over chicken. Do not stir. Cover and cook on low for 6 to 8 hours, or on high for 2 1/4 to 3 hours.
Recipe submitted by: Brenda Hyde
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