Chicken and Rice With Leeks and Salsa Verde
A comforting one-pan dish featuring tender chicken thighs and aromatic rice cooked with leeks, served with a vibrant herb-based salsa verde. The dish combines the richness of butter-cooked leeks with bright citrus notes and a punchy anchovy-caper sauce.
Ingredients
- •1½ lb chicken thighs
- •to taste kosher salt and pepper
- •3 Tbsp unsalted butter
- •2 large leeks
- •1 whole lemon
- •1½ cups long-grain white rice
- •2¾ cups low-sodium chicken broth
- •1 fillet anchovy
- •2 cloves garlic
- •1 Tbsp capers
- •to taste red pepper flakes
- •1 cup tender herb leaves
- •4½ Tbsp extra-virgin olive oil
Cooking Instructions
- 1.
Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
41 min
- 2.
Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
10 min
- 3.
Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.
2 min