One Pot Chicken & Rice

1: Heat a heavy bottom pot with 2 tbsp evoo over medium-high heat. Meanwhile, pat dry chicken thigh. Season with salt & pepper.

2: Sear chicken skin side down for 3-4 mins, flip and sear other side for another 3-4. Remove and set aside. Chicken should be golden brown.

3: If chicken released a lot of fat, discard some but leave all the stuff that's stuck to the bottom of the pot. No need to add more oil.

4: Turn heat to med-low. Add ginger, garlic, bay leaves. Cook for 30 sec until fragrant.

5: Add rice and leeks. Toast rice for 2 mins.

6: Add chicken stock and place chicken (skin side up) on top of rice.

7: Cover pot with lid, turn heat down to low, and cook for 20-25 mins.

8: While chicken and rice are cooking, blanch cilantro and spinach for 30 sec. Then place in ice bath and then squeeze out water. Transfer to a blender, along with juice of 2 limes, 1/3 cup EVOO, salt to taste, garlic clove, and jalapeno. Blend until smooth.

9: Rice should be fluffy and chicken should be 165F. Serve with spicy cilantro sauce.