Leek and Onion Chicken & Rice

a classic weeknight dinner

Ingredients:

2 shallots sliced finely

1 leek sliced in half moons

3 cloves of garlic finely minced

1 cup of rice

1.5 cups of chicken stock or water

2 chicken thighs with the skin on

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp red pepper flakes

• 1/2 tsp Chinese 5-spice *optional

• 1 tbsp oil

sliced spring onions to garnish

Method:

Season your chicken thighs and place in a cold pan. Turn the heat up to medium-low and let the chicken skin slowly cook. This will make sure that the fat renders out and it will get crispy.

Rinse your rice until the water runs clear while the chicken is cooking.

When the skin is crispy, take the chicken out of the pan- we will finish cooking it later.

In that same pan, add a touch more oil (you should have fat already in there from the chicken), and put your shallots in.

Cook them until softened, then add in your leeks and garlic. Cook until soft and browned.

Then, add in your rice and stir to combine. Add in your chicken stock (you can use water but it will be less flavorful- I would recommend at least putting a stock cube into the water).

Mix to combine, then put your chicken on top, making sure the skin stays out of the liquid.

Bring the mixture to a simmer over medium heat, then turn it down a bit, cover with a lid, and let simmer for 15 minutes.

After 15 minutes, check if the rice is cooked- if it’s not, put the lid back on and wait a few more minutes.

Once the rice is cooked, fluff it with a fork and taste for salt. If you’ve used stock, you shouldn’t need any more salt but it’s always worth checking.

Serve the rice and chicken and garnish with some spring onions.