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Ingredientes
- 3 lb chicken - (to 3 1/2 lbs) quartered
- 3 lrg garlic cloves sliced
- 1 1/2 c. fresh lemon juice - (abt 8 lg lemons)
- 1/4 c. all-purpose flour
- 1/2 Tbsp. warm paprika
- 1 Tbsp. extra virgin olive oil
- 1 c. long-grain white rice
- 1 med yellow onion thinly sliced (1 1/2 c.) Salt (optional) Freshly-grnd pepper to taste
- 1 c. mixed minced fresh herbs such as dill, mint, and flat-leaf parsley
- 1 3/4 c. chicken stock or possibly canned broth
Direcciones
- Rinse chicken and pat dry. Throw away giblets and neck or possibly reserve for another use. Put chicken pcs and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and chill overnight or possibly at least 6 hrs. Turn 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 in chicken in pcs and shake to coat.
- In a large nonstick skillet, brown chicken pcs in oil over medium-high heat till golden brown, about 5 min per side. Remove chicken and keep hot.
- Put rice in a 5-qt or possibly larger crock pot and top with onion and chicken. In a small saucepan, whisk together reserved lemon juice, garlic, herbs, salt, pepper, and stock. Bring to a full boil and boil 1 minute. Pour over chicken. Don't stir. Cover and cook on LOW for 6 to 8 hrs or possibly HIGH for 2 1/4 to 3 hrs.
- Transfer chicken and rice to a heated serving platter.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 4 servings | |
| Calories 1174 | |
| Calories from Fat 754 | 64% |
| Total Fat 84.87g | 106% |
| Saturated Fat 39.74g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 657mg | 27% |
| Potassium 765mg | 22% |
| Total Carbs 54.08g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.45g | 2% |
| Protein 49.4g | 79% |
