Description
A classic, one-pot chicken and rice dish gets a fall-flavor upgrade with the addition of sweet potatoes, making a deliciously perfect quick and easy weeknight meal.
Ingredients
Scale
- 1 1/4 pound skinless, boneless chicken thighs
- 1+1 tablespoons extra virgin olive oil
- 1 cup leeks, thinly sliced
- 1 clove of garlic, peeled and minced
- 12 oz sweet potato, peeled and diced into 1/2” cubes
- 2 tablespoons fresh parsley, finely chopped
- 1 cup basmati or jasmine rice
- 1 teaspoon dried oregano
- 2 tablespoons apple cider vinegar
- 1 cup chicken stock
- 1 1/4 cup water
- kosher salt
- black pepper
Instructions
- Set a large, heavy bottom pot over medium-high heat. Add 1 tablespoon of olive oil and warm. While oil heats, pat the chicken thighs dry with paper towel and season both sides with salt and pepper.
- Carefully set the chicken thighs in the pot. Oil should sizzle aggressively when you add the chicken. If not, wait another minute or two. This ensures a nice sear. Arrange the thighs in a single layer so each piece of chicken is in full contact with the surface of the pot. Sear until golden brown, about 3-4 minutes, then flip and sear the second side another 3-4 minutes. Transfer to a plate and set aside.
- While the chicken sears, slice the leeks and give them a quick bath in a bowl of cold water. As they soak, peel and dice the sweet potato, mince the garlic and chop the parsley. Lift the leeks out of the water and dry with some paper towel.
- Set the pot used to sear the chicken back over medium-low heat. Add a little more olive oil to make sure you have a good coating on the bottom, then add the leeks. Sweat the leeks, or soften, stirring often, trying not to brown them. After about two minutes, leeks should be fragrant and tender.
- Stir the garlic, dried oregano and rice into the leeks. Season with salt and pepper. Pour in the apple cider vinegar and scrape up the browned bits from the bottom of the pot. Pour in the chicken stock and water, increase heat slightly and bring to a boil. Once boiling, add the sweet potatoes and seared chicken thighs. Snuggle everything together, making sure the liquid comes just high enough to cover the chicken, rice and sweet potatoes. Lower heat to a simmer and set a lid on top, slightly ajar.
- Cook until rice and sweet potatoes are tender, checking under the lid every so often to make sure the liquid isn’t boiling dry. If necessary, add another 1/4-1/2 cup of stock or water.
- After about 12-15 minutes check for doneness. Potatoes should pierce easily with a fork, chicken should shred apart easily with two forks and rice should be tender to the bite. If ready, use the two forks to continue shredding all the chicken, then stir in the parsley and finish with salt and pepper to taste. Scoop and serve!