Chicken and Rice With Leeks and Salsa Verde

Ingredients for Chicken and Rice With Leeks and Salsa Verde

• 675g skinless, boneless chicken thighs (4–8 depending on size)

• Kosher salt, freshly ground pepper

• 3 tablespoons 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

• 350ml long-grain white rice, rinsed until water runs clear

• 650ml low-sodium chicken broth

• 1 oil-packed anchovy fillet

• 2 garlic cloves

• 1 tablespoon drained capers

• Crushed red pepper flakes

• 1 cup tender herb leaves (such as parsley, coriander, and/or mint)

• 4–80ml extra-virgin olive oil

Season chicken with salt and pepper. Melt 2 tablespoons 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 colour, 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 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.