Chicken and Rice With Leeks and Salsa Verde
Chicken and Rice With Leeks and Salsa Verde is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Season chicken with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.