Chicken and Rice With Leeks and Salsa Verde Recipe

Name: Chicken and Rice With Leeks and Salsa Verde
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1½ lb. skinless, boneless chicken thighs (4–8 depending on size); Kosher salt, freshly ground pepper; 3 Tbsp. unsalted butter, divided; 2 large or 3 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced; Zest and juice of 1 lemon, divided; 1½ cups long-grain white rice, rinsed until water runs clear; 2¾ cups low-sodium chicken broth; 1 oil-packed anchovy fillet; 2 garlic cloves; 1 Tbsp. drained capers; Crushed red pepper flakes; 1 cup tender herb leaves (such as parsley, cilantro, and/or mint); 4–5 Tbsp. extra-virgin olive oil

Ingredients

1½ lb. skinless, boneless chicken thighs (4–8 depending on size)
Kosher salt, freshly ground pepper
3 Tbsp. unsalted butter, divided
2 large or 3 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced
Zest and juice of 1 lemon, divided
1½ cups long-grain white rice, rinsed until water runs clear
2¾ cups low-sodium chicken broth
1 oil-packed anchovy fillet
2 garlic cloves
1 Tbsp. drained capers
Crushed red pepper flakes
1 cup tender herb leaves (such as parsley, cilantro, and/or mint)
4–5 Tbsp. extra-virgin olive oil

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 4 servings

Instructions

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.
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.
Drizzle remaining lemon juice over chicken and rice.
Serve with salsa verde.