One Pan Chicken and Rice with Creamy Caesar Butter
Chicken and rice might sound ordinary and mundane, but I assure you THIS One Pan Chicken and Rice with Creamy Caesar Butter is nothing short of wonderful. Tender jammy leeks flavor light basmati rice and are topped with caramelized crispy skinned chicken -- all brought together with the most savory and creamy compound butter filled with the flavors of our beloved caesar dressing.
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 1 tbsp avocado oil
- 2 leeks (large)
- 1 1/2 cups basmati rice (soaked and drained until the water runs clear)
- 2 1/2 cups chicken stock
- kosher salt
- black pepper
- 3 tbsp parsley (finely chopped, for garnish)
Caesar Butter
- 1 stick unsalted butter
- 6 anchovies
- 4 cloves garlic
- 1 tsp Dijon mustard
- 1 tsp whole grain mustard
- 1 lemon (zest + 1 tsp juice)
- 1/3 cup parmesan cheese (grated)
- 1/4 cup parsley (finely chopped)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- In a large deep saute pan with straight sides (or a dutch oven type of pot), heat the avocado oil over medium-high heat. Season the chicken on both sides with a generous amount of kosher salt and black pepper.
- When the pan is hot (just shy of the oil starting to smoke), add the chicken, skin side down, and leave it undisturbed while you start to prepare the leeks.
- Trim the root end and woody tops from the leeks and then cut them in half lengthwise. Rinse the leeks under cold water, making sure to remove all sand and dirt from in between the layers.
- After about 5 minutes, have a peek at the chicken. If it is nicely browned, flip it and cook for an additional 3 minutes. If it is not, leave it to continue browning. Your goal is a nice brown caramelized crust.
- Place the leeks cut side down, and cut them into ¼ inch thick slices, and set aside.
- After 3 minutes on the second side of the chicken, remove it from the pan to a plate. Please note: the chicken should NOT be cooked through at this point!
- Add the leeks to the pan and season them with salt and pepper. As they cook and release any of their liquid, be sure to scrape up any browned bits on the bottom of the pan, as this lends great flavor to the finished product. Continue to cook the leeks until most pieces are tender and starting to caramelize.
- Next, add the rice and stir it around for a couple of minutes, allowing it to toast a little.
- Add the stock and stir everything around until well-combined. Season with a large pinch of salt and pepper.
- When the stock comes up to a boil, carefully set the chicken thighs on top of the rice, and lower the heat to a low simmer. Cover the pan and cook for 15 minutes.
- While the chicken and rice are cooking, make the Caesar butter, but combining all of the ingredients into the bowl of a food processor and blending until smooth and creamy. Please note: If you don’t have a food processor, you can finely chop everything by hand and then mix it into the butter. It won’t be as creamy in the end, but it will still be delicious.
- After 15 minutes of cooking, remove the lid from the pan and turn off the heat. Remove the chicken thighs, temporarily, and stir half of the butter into the rice and gently mix it. Add the chicken back on top of the rice and place a small dollop of the butter on top of each thigh, allowing it to melt. Garnish with fresh parsley and ENJOY!
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Nutrition
Calories: 664kcalCarbohydrates: 48gProtein: 28gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 160mgSodium: 743mgPotassium: 531mgFiber: 2gSugar: 3gVitamin A: 1487IUVitamin C: 20mgCalcium: 135mgIron: 3mg
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