Lemon Herbed Chicken Recipe - Cooking Index
Lemon Herbed Chicken Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Chicken - (to 3 1/2 lbs) - quartered |
| 3 lbs | 1362g / 48oz | Garlic cloves - sliced (large) |
| 1 1/2 cups | 355ml | Fresh lemon juice - (abt 8 lg lemons) |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1/2 tablespoon | 7.5ml | Hot paprika |
| 1 tablespoon | 15ml | Olive oil |
| 1 cup | 160g / 5.6oz | Long-grain white rice |
| 1 cup | 62g / 2.2oz | Yellow onion - thinly sliced (1 1/2 cups) (medium) |
| Salt - (optional) | ||
| Freshly-ground pepper - to taste | ||
| 1 cup | 110g / 3.9oz | Mixed chopped fresh herbs such as dill, |
| Mint, and flat-leaf parsley | ||
| 1 3/4 cups | 414ml | Chicken stock or canned 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. Cover with plastic wrap and refrigerate overnight or at least 6 hours. 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 chicken in pieces and shake to coat.
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 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. Do not stir. Cover and cook on LOW for 6 to 8 hours or HIGH for 2 1/4 to 3 hours.
Transfer chicken and rice to a heated serving platter.
This recipe yields 4 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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