Spring Chicken With Leeks and Peas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 cups chicken broth |
1 cup white rice |
1 lemon, zest of |
1 lemon, juice of |
3 tablespoons extra virgin olive oil |
1 tablespoon unsalted butter, cut into small pieces |
1 1/2-2 lbs chicken breast tenders, cut into large bite-size pieces |
2 medium leeks, trimmed of tough tops and roots |
1/2 cup dry white wine |
1 (10 ounce) box frozen tender green peas |
salt |
fresh ground black pepper |
2 tablespoons finely chopped fresh flat leaf parsley |
Directions:
1. Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
2. Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
3. When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
4. Cut leeks in half lengthwise, then slice into 1/2-inch half-moons.
5. Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
6. Cook the leeks with the chicken until they wilt down, 3 minutes or so.
7. Add white wine to the pan and scrape up any pan drippings.
8. Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
9. Drizzle the lemon juice over the chicken and leeks.
10. Fluff the rice with a fork; add parsley to rice and toss to combine.
11. Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).
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