ONE PAN CHICKEN & RICE WITH LEEKS AND CELERY

Recipe by the Leek and the Carrot

Serves 4-6

Takes 1 hour, 20 minutes

Ingredients:

4 tablespoons butter, cut into cubes

2 leeks, white and pale green parts only, cut in half lengthwise and thinly sliced

6 pieces celery, greens remove and thinly sliced

1-1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups white rice

2 cups chicken stock

36 ounces skin-on, bone-in chicken thighs or drumsticks (or a combination)

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder


Directions:

  1. Preheat oven to 400 degrees. 

  2. Combine butter, leeks, and celery in a 9x13-inch casserole dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in oven and cook for 20 minutes, stirring once throughout to ensure even caramelization.

  3. Remove from oven. Add rice and chicken stock to the pan and stir to combine. Top with chicken, skin side up. Season chicken with paprika, garlic powder, and onion powder followed by remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with foil and bake for 30 minutes. Remove foil and bake 15-25 minutes more, until a thermometer registers 165 degrees in the thickest part of the chicken.

Celery, LeekBethanee WrightComment