Dairy Free Leek One-Pot Chicken and Rice

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Dairy Free Leek One-Pot Chicken and Rice

Checking the ingredient list, there's nothing here that clashes with a dairy free kitchen at all — this is a naturally friendly one-pot dinner. Bone-in chicken thighs get seared skin-side down until deep golden, then rest on a bed of leeks, fennel, and grated ginger that turn silky and fragrant as they soften in the pot. The rice toasts briefly in those aromatics before broth and water go in, so every grain cooks up infused with savory flavor rather than tasting like a plain side. Carrot rounds add color and a little sweetness, and the chicken finishes cooking right on top, basting the rice with its juices as everything steams together. A scatter of fresh parsley at the end brightens the whole pot before it goes straight from stove to table. It's an easy, comforting dinner that fits neatly into a dairy free rotation without any sacrifice on flavor or texture.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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