Chicken and Rice With Leeks and Salsa Verde

Instructions

Season 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.

• 11⁄2 lb. skinless Notes: 4-8 depending on size, boneless chicken thighs
• kosher salt Notes: freshly ground pepper
• tbsp. unsalted butter Notes: 3, divided
• large or 3 medium leeks Notes: 2, white and pale green parts only, halved lengthwise, thinly sliced
• Zest and juice of 1 lemon Notes: divided
• 11⁄2 cups long-grain white rice Notes: rinsed until water runs clear
• 23⁄4 cups low-sodium chicken broth
• oil-packed anchovy fillet Notes: 1
• garlic cloves Notes: 2
• Tbsp. drained capers Notes: 1
• crushed red pepper flakes
• tender herb leaves Notes: 1 cup, such as parsley, cilantro, and/or mint
• tbsp. extra-virgin olive oil Notes: 4-5