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1
In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper.
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2
Add the chicken and toss to coat completely.
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3
In a large saucepan over medium heat, heat the canola oil.
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4
Add the chicken and brown on all sides, 3 to 4 minutes per side.
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5
While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions.
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6
Top with the chicken thighs.
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7
In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly.
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8
Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan.
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9
Pour over top of the chicken in the slow cooker.
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10
Cook on low for 4 hours, or until the chicken is extremely tender.
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11
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.
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12
Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
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13
To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top.
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14
Garnish with the olives and squeeze over the remaining lemon juice.
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15
Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
