I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Heat a pan over medium-high heat and add the oil. While it's heating, season both sides of the chicken with kosher salt and black pepper.
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Just before the oil starts to smoke, add the chicken, skin side down, and cook for about 5 mintues.
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Cut the leeks in half lengthwise and wash well in between all layers. Then, cut them into 1/4 inch thick slices and set aside.
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After about 5 minutes when the chicken in nice and golden brown, flip it over and cook for an additional 3 minutes. Then, remove to a plate.
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After you've removed the chicken, add the leeks and cook until tender.
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Add the rice to the leeks and stir it around and let the rice toast for a couple of minutes before adding the stock.
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Add the stock and then place the chicken back on top. Cover with a lid, reduce to a simmer, and cook for an additional 15 mintues.
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Combine all of the ingredients into the bowl of a food processor and blend until creamy and really well combined.
Remove the chicken from the pan and add 1/3 of the Caesar butter to the rice and stir it around gently until everything is well combined.
Return the chicken to the pan and add a dollop of the butter to each chicken thigh. Let it melt a little, garnish with fresh parsley, and serve. ENJOY!