Chicken Thighs with Leeks Over Rice
Posted: | Categories: Recipes | Tags:dinner inspo gluten-free quick & easy
Chicken Thighs with Leeks Over Rice
Melissa Ben-Ishay
Savory Recipes
This may be the easiest dinner ever. All you need are leeks, chicken, and a few pantry staples I hope you always have on hand, like broth, garlic, and seasonings. I served it over leftover rice, which you could easily swap out for your favorite grain. It came together in one pan (fewer dishes!) and from start to finish only took about 30 minutes. The perfect weeknight meal!
Ingredients
- 2 leeks, trimmed, with light green and white parts sliced
- 2 tablespoons avocado oil (or any neutral oil), divided
- 6 garlic cloves
- 1¼ teaspoon salt, divided
- Fresh black pepper
- Juice of ½ lemon
- 1 lb. boneless, skinless chicken thighs (about 4)
- 1 teaspoon garlic powder
- 1 cup broth (I used Bonafide coconut lemon turmeric chicken bone broth for extra flavor)
- 2 cups cooked rice, to serve
Directions
Heat 1 tablespoon of avocado oil in a stainless steel pan over medium heat.
- Add the leeks to the hot pan and stir. Roughly chop the garlic and add to the leeks. Season with ¾ teaspoon salt and a few turns of black pepper.
- Squeeze the lemon juice over the chicken (I just did this in the packaging) and season with garlic powder, ½ teaspoon salt, and a few more turns of black pepper.
- Drizzle with the remaining avocado oil.
- Add the chicken to the pan with the leeks so they're touching the pan directly, with leeks covering it.
- Pour the broth into the pot and stir so it gets evenly distributed.
- Cover the pan and bring to a simmer.
- Flip the chicken over and add the cover back to the pan. Cook for 20 minutes, until the chicken is fully cooked and falling apart in the best way.
