Instructions: 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.

NOTES :

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