Red Meat Allergy Friendly Leek One-Pot Chicken and Rice

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Leek One-Pot Chicken and Rice

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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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