Name: Chicken and Rice With Leeks and Salsa Verde
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

skillet with chicken thighs nestled in a bed of rice with salsa verde drizzled over the top

Photo by Laura Murray, Food Styling by Susie Theodorou

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

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Recipe notes

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Recipe notes

Our Favorite Deb Perelman Recipes

47 Chicken Thigh Recipes for Delicious, Easy Dinners

What Are Capers? A Guide to the Punchy, Briny Ingredient Every Pantry Needs

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37 Leek Recipes That Will Change Your Onion Outlook