Savory Chicken and Leek Skillet Rice
Savory Chicken and Leek Skillet Rice
Ingredients
For the Skillet Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 orange bell pepper, cored, seeded, and diced
- 1 large leek, white and light green parts only, thinly sliced and thoroughly rinsed
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth, low sodium
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, minced garlic, diced orange bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 4
Stir in the sliced mushrooms and continue to cook for another 3-4 minutes until they release their moisture and start to brown.
⏱️ 4 min
- 5
Add the uncooked long-grain white rice to the skillet and stir for 1 minute to toast it slightly with the vegetables.
⏱️ 1 min
- 6
Pour in the chicken broth, add the salt and black pepper, and stir to combine. Bring the mixture to a boil.
⏱️ 3 min
- 7
Once boiling, return the seared chicken pieces to the skillet, nestling them into the rice and liquid. Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
⏱️ 20 min
- 8
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Fluff the rice gently with a fork, garnish with fresh chopped parsley if desired, and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken and Leek Skillet Rice
Ingredients
For the Skillet Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 orange bell pepper, cored, seeded, and diced
- 1 large leek, white and light green parts only, thinly sliced and thoroughly rinsed
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth, low sodium
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, minced garlic, diced orange bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 4
Stir in the sliced mushrooms and continue to cook for another 3-4 minutes until they release their moisture and start to brown.
⏱️ 4 min - 5
Add the uncooked long-grain white rice to the skillet and stir for 1 minute to toast it slightly with the vegetables.
⏱️ 1 min - 6
Pour in the chicken broth, add the salt and black pepper, and stir to combine. Bring the mixture to a boil.
⏱️ 3 min - 7
Once boiling, return the seared chicken pieces to the skillet, nestling them into the rice and liquid. Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
⏱️ 20 min - 8
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Fluff the rice gently with a fork, garnish with fresh chopped parsley if desired, and serve warm.
⏱️ 5 min