CHICKEN AND RICE WITH LEEKS AND PEPPERS

Recipe by The Leek and the Carrot

Serves 6

Takes 2 hours

Ingredients:

4 tablespoons butter

2 leeks, white and pale green parts only, quartered and thinly sliced

1-1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 green pepper, seeded and diced

1 red pepper, seeded and diced

3 garlic cloves, minced

1/4 cup all-purpose flour

4 cups whole milk, cold

2 teaspoons chicken bouillon 

2 tablespoons avocado or sunflower oil

2 pounds skin-on, bone-in chicken thighs

1-1/2 cups rinsed white rice

Directions:

1. Preheat the oven to 350 degrees F.

2. In a large saute pan, melt butter over medium heat. Add leeks along with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 minutes over medium heat until tender. Add peppers and garlic, and continue cooking for 10 minutes until well softened. 

3. Turn off heat and stir in flour until no longer visible, about a minute. Add milk and chicken bouillon and whisk until smooth. Turn heat up to high, whisking occasionally until the mixture reaches a simmer. Reduce heat to medium and continue cooking until the milk mixture thickens.

4. In a separate large skillet (cast iron or Dutch oven works great), heat oil over medium heat. Season skin side of chicken with 1/2 teaspoon salt and a pinch of pepper. Place chicken skin side down in the hot skillet. Cook for 5 minutes, until the skin is browned. Season underside of chicken with remaining 1/2 teaspoon salt and pinch of pepper. Flip chicken and cook for 5 minutes more. 

5. In a 9x13-inch pan, combine rice and milk mixture evenly. Nestle chicken into the mixture, cover, and cook for 1 hour and 15 minutes.