1 3 to 3 1/2 pound chicken, quartered
3 large garlic cloves, sliced
1 1/2 cups fresh lemon juice, about 8 large lemons
1/4 cup all purpose flour
1/2 tablespoon hot paprika
1 tablespoon olive oil
1 cup long grain white rice
1 medium yellow onion, thinly sliced
salt, optional and freshly ground pepper to taste
1 cup mixed chopped fresh herbs such as dill, mint and flat leaf parsley
1 3/4 cup 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 crockpot 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. Serves 4.
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