Chicken and Rice With Leeks and Salsa Verde

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Chicken and Rice With Leeks and Salsa Verde
France Dernières Nouvelles,France Actualités
  • 📰 epicurious
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Dinner tonight?

Tasty, must brown chicken first, almost feels like a typo that that was left out. Reminded me at the end of a best version of Rice-a-roni, a happy comfort food.Kept trying to figure out when those thighs get brown like in the photo. They do not. Makes for a whole different eye appeal, or lack thereof. Also no way those thighs were fall apart tender in the allotted time. . Without the salsa verde, though, this would have been boring as all get-out.

I browned the chicken thighs first and removed from the pan and then proceeded to follow the recipe, until the end when I put the pan under the broiler to brown the chicken and crisp the top layer of rice a bit. Next time I will double the salsa verde, it was a hit and would also be good on grilled shrimp.Pretty tasty, comforting dish. I’m glad I browned my thighs a bit on both sides, , otherwise they would not have cooked through in the 18 minutes it took for the rice to cook.

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