CP Herbed Chicken and Rice

iVillage Member
Registered: 07-23-2003
CP Herbed Chicken and Rice
2
Thu, 03-01-2007 - 6:12am
CP Herbed Lemon Chicken and Rice

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(do not use par boiled rice)
1 large sweet onion, thinly sliced
Salt and pepper to taste
1 cup mixed chopped herbs - dill, parsley, oregano, marjoram or whatever combination you prefer
1 3/4 cups canned/boxed chicken broth

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.
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iVillage Member
Registered: 10-11-2004
Mon, 03-05-2007 - 2:01am
Mmmm yummy!

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iVillage Member
Registered: 07-23-2003
Mon, 03-05-2007 - 6:08am
Agreed!
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