Artificial Food Coloring Free Leek One-Pot Chicken and Rice
Total time1 hr 5 min
Prep time15 min
Cook time45 min
5.0(11)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- ½ tsp salt
- 1 tbsp olive oil
- 1 medium leek (white and light-green parts only), halved lengthwise and thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- ½ cup water
- 1 medium carrot, peeled and cut into ¼-inch rounds
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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