”Leeky” Chicken
Serves: 4-5
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
The Story
This started out as one of those dinners where “I have an ingredient, what do I do with it?” Two of my kids quickly decided it was one of their top favorites, so I tweaked it a bit, and they decided to call it “Leeky Chicken.” My only hang up for cooking this dish was it can be a pain to clean leeks. Once I started soaking them in lemon oil, this recipe became easy breezy.
Ingredients
For the Chicken and Rice
- 4 bone-in, skin-on chicken thighs (or breasts, which is what my family prefers. I actually cut them in half, lengthwise, so they cook a bit faster)
- 3 tablespoons grass-fed butter
- 2 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 2 cups long-grain white rice (basmati or jasmine)
- 4 cups chicken stock
- Salt and pepper, to taste
- Capers
For the Salsa Verde (FULL DISCLOSURE: I buy the Herdez brand when I don’t feel like making from scratch, then serve extra capers on the side)
- 1 cup fresh parsley leaves, packed
- ½ cup fresh cilantro leaves
- 1 small clove garlic
- 1 tablespoon capers
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ cup olive oil
- Juice of 1 lemon
Instructions
- Melt 2T butter in large skillet with high sides over medium-high heat. Add leeks, garlic, and 1-2 drops lemon oil, season with salt and pepper, and mix to coat. Reduce heat to medium-low, cover, and cook until leeks are tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, about 3 more minutes. Add rice, stirring often, and cook 3-5 more minutes. Then add stock and 2-3 drops lemon oil, scraping up any browned bits. Season chicken with salt and pepper, nestle down into rice mixture. Bring to a simmer. Cover, reduce heat to medium low, and cook until rice and chicken are done, about 20 minutes. Remove from heat, cut remaining butter (or more, if desired) into small pieces and scatter over dish. Recover and allow to sit for 10 minutes.
- Reminder that I often use store bought salsa verde! If you are making your own, combine all ingredients except olive oil in food processor and blend. With motor running, gradually add olive oil until it makes a thick sauce.
- Serve chicken and rice with salsa verde and an extra spoonful of capers.
GinnyHoo’s Tip
If you’ve never cooked with leeks before, don’t be intimidated. Slice them lengthwise and rinse well—those lovely layers like to hide a little dirt.I actually soak them in a bowl of water with a few drops of lemon oil for about 15-20 minutes, which helps the dirt come right off. And if you make extra salsa verde (you should), it’s magic on eggs, roasted veggies, or grilled bread.
If you're looking for a tasty, versatile recipe that can be enjoyed in different ways, look no further than this Instant Pot Carnitas recipe. With just a few simple ingredients and the magic of the Instant Pot, you can create delicious and tender pork carnitas that can be served as tacos, nachos, or a burrito bowl. Here's how it's done:
Ingredients:
- 4-5 lbs pork loin, cut into chunks (excess fat trimmed off)
- olive oil
- salt and pepper as seasoning for pork chunks
For Mojo Sauce:
- 1 cup beer OR chicken stock
- 1 head of garlic. peeled and minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice (or 3 drops of lime vitality)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 1/2 tsp black pepper
Instructions:
1. Sprinkle both sides of pork chunks with salt and pepper. Add olive oil to Instant Pot ( enough to fully cover the bottom) and select Saute. Once hot, add 1/3-1/2 off the pork (whatever will fit without overlapping), and brown on all sides. Repeat until all pork is browned, removing to a clean plate as you go. You may need to add more olive oil for last batch. Turn off heat when done.
2. While pork chunks are cooking, whisk together all ingredients for mojo sauce.
3. Add all pork and sauce back to Instant Pot, stirring to combine. Close lid and set vent to sealing. Cook on Manual for 30 minutes, following with natural release (will take 15-20 minutes.)
4. Set oven on broil.
5. Remove lid from Instant Pot. Using slotted spoon, transfer pork to rimmed baking sheet lined with parchment paper. Shred pork using two forks, then pur about 1/3 of sauce over meat, tossing to combine. Broil for about 5 minutes until the edges of the pork start becoming crispy. Remove from oven, pour a second third of juices over pork, toss to combine, then broil again. Repeat a third time and meat will be ready.
6. Now comes the fun part where you get to choose your toppings and serving style of choice! Here are some of our family faves:
Tacos: corn tortillas with carnitas, guacamole, cojita cheese, cilantro, and salsa verde
Nachos: favorite chips with carnitas, queso, cojita cheese, cilantro, sliced cherry tomatoes, and salsa verde
Burrito Bowl: carnitas, Spanish yellow rice, black beans, cojita cheese, and cilantro
Make it your own and let me know what you used for toppings!
This Instant Pot Carnitas recipe is a great option for busy weeknights when you need something quick, tasty, and versatile. Plus, it's a crowd-pleaser that everyone will enjoy, whether they're eating tacos, nachos, or burrito bowls. Give it a try and see how delicious and easy it is to make!
This is a family favorite, which means it has become the fave of several friends I've shared it with, too! You can print the recipe here as well, if you like. Let me know what you think!
I'm asked for this recipe all the time, year round. I wanted to make it easy to share, so here ya go! You can print it here.
It's fabulous over baked potatoes, too. We actually have to double it to even have leftovers.
