Chicken and rice with leeks and salsa verde recipe

Ingredients for Chicken and rice with leeks and salsa verde

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

• kosher salt, freshly ground pepper

• 45 g 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

• 225 g long-grain white rice, rinsed until water runs clear

• 650 ml low-sodium chicken stock

• 1 oil-packed anchovy fillet

• 2 garlic cloves, minced

• 15 ml drained capers

• crushed red pepper flakes (optional)

• 150 g tender herb leaves (such as parsley, coriander, and/or mint)

• 60–75 ml extra-virgin olive oil

How to make Chicken and rice with leeks and salsa verde

1. Season the chicken thighs with salt and pepper.

2. Melt 30 g of butter in a large, high-sided frying pan over medium-high heat.

3. Add the leeks and half of the lemon zest. Season with salt and pepper, then stir to coat the leeks in the butter.

4. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the leeks are somewhat tender, about 5 minutes.

5. Remove the lid, increase the heat to medium-high, and cook, stirring occasionally, until the leeks are tender and just starting to take on colour, about 3 minutes.

6. Add the rice and cook, stirring frequently, for 3 minutes. Then add the broth, scraping up any browned bits from the bottom of the pan.

7. Tuck the short sides of each chicken thigh underneath so they are touching, then nestle the chicken, seam side down, into the rice mixture.

8. Bring the mixture to a simmer. Cover, reduce the heat to medium-low, and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

9. Remove from heat. Cut the remaining 30 g of butter into small pieces and scatter over the mixture. Re-cover and let sit for 10 minutes.

10. Meanwhile, pulse the anchovy, garlic, capers, a few pinches of red pepper flakes, and the remaining lemon zest in a food processor until finely chopped.

11. Add the herbs and process until a paste forms. With the motor running, gradually stream in oil until the mixture loosens to a thick sauce.

12. Add half of the lemon juice and season the salsa verde with salt.

13. Drizzle the remaining lemon juice over the chicken and rice. Serve with the 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.