Ingredients

• 1/2 cup plain yogurt
• 1 teaspoon hot sauce
• 1 teaspoon chopped fresh mint
• Salt and freshly ground pepper
• 1/2 cup plain yogurt
• 1 teaspoon hot sauce
• 1 teaspoon chopped fresh mint
• Salt and freshly ground pepper
• Reserved 2 chicken thighs from Spanish Chicken, meat removed from bone and shredded, recipe follows
• Reserved 1 cup vegetables from Spanish Chicken
• 2 pita bread rounds
• 3 romaine lettuce leaves, coarsely chopped
• Reserved 2 chicken thighs from Spanish Chicken, meat removed from bone and shredded, recipe follows
• Reserved 1 cup vegetables from Spanish Chicken
• 2 pita bread rounds
• 3 romaine lettuce leaves, coarsely chopped
• 3 tablespoons flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• Salt and freshly ground pepper
• 6 chicken thighs (about 1 1/2 pounds)
• 1/4 cup canola oil
• One 14.5-ounce can diced tomatoes
• 2 green bell peppers, diced into 2-inch pieces
• 1 onion, sliced into thick pieces
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 cup rice
• 1/2 teaspoon crushed red pepper flakes
• Zest and juice from 1 lemon
• 1/2 cup pitted green olives (with pimientos)
• 3 tablespoons flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• Salt and freshly ground pepper
• 6 chicken thighs (about 1 1/2 pounds)
• 1/4 cup canola oil
• One 14.5-ounce can diced tomatoes
• 2 green bell peppers, diced into 2-inch pieces
• 1 onion, sliced into thick pieces
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 cup rice
• 1/2 teaspoon crushed red pepper flakes
• Zest and juice from 1 lemon
• 1/2 cup pitted green olives (with pimientos)

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Instructions

1. Special equipment: slow cooker
2. For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.
3. For the spicy yogurt sauce: In a small bowl, stir the yogurt together with the hot sauce and mint. Season with salt and pepper and set aside. For the pita: In a small pot over low heat, combine the reserved chicken and vegetables and cook until warmed through. Place the pitas on 2 plates. Top each with the chicken and vegetables, the chopped romaine and then drizzle with the spicy yogurt.
4. In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
5. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
6. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
7. 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. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
8. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.
9. In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
10. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
11. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
12. 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. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
13. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.