Chicken & Rice with Leeks & Salsa Verde

I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. :/ The salsa verde added so much to this classic comfort food dish!

Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.

Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)

For the Chicken & Rice:

  • 1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 T unsalted butter, divided
  • 2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
  • zest and juice of 1 lemon, divided
  • 1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
  • 2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)

For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)

  • 2 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 T drained capers
  • crushed red pepper flakes
  • 2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
  • 8 T extra-virgin olive oil
  1. Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
  2. Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
  3. 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.
  4. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
  5. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
  6. Nestle the chicken thighs (“skin side up”) 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 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
  7. Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
  8. While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
  9. Add herbs; process until a paste forms.
  10. With motor running, gradually stream in oil until loosened to a thick sauce.
  11. Add half of lemon juice; season salsa verde with salt to taste.
  12. Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,395 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Rich Turkey Chili with Bacon, Dark Beer & Chocolate
Bread Machine Brioche
Chicken Stew with Biscuits
Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)
One-Pan Orzo with Spinach & Feta
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
One-Pan Shrimp Scampi with Orzo
Ina Garten's Easy French Apple Tart
Foodista Food Blog of the Day Badge
%d bloggers like this: