Recipe: Herbed Lemon Chicken and Rice (crock pot)

HERBED LEMON CHICKEN AND RICE

3 1/2 pounds chicken, quartered
3 cloves garlic, 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 yellow onion, thinly sliced
salt and pepper (to taste)
1 cup mixed chopped herbs (dill, mint, flat-leaf parsley)
1 3/4 cups canned chicken broth

Rinse chicken and pat dry. Discard giblets and neck or reserve for another use. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over all. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning chicken pieces occasionally.

WHEN READY TO COOK:
Drain chicken, reserving lemon juice and garlic.

In a large self-sealing plastic bag, shake flour and paprika to combine. Add a chicken quarter 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 golden, about 5 minutes per side. Remove chicken and keep warm.

Put rice in a 5-quart or larger crockery slow-cooker 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.

Transfer chicken and rice to a heated serving platter.

Servings: 4
Source: Heartland Cooking Crockery Favorites by Frances Towner Giedt