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Reged: 12/13/04
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Spring Chicken with Leeks and Peas; Lemon Rice (Rachel Ray)
11/01/06 12:49 PM

Another recipe from 365: No Repeats by Rachel Ray, copyright 2005. I drastically reduced the oil/butter in this recipe. It's yummy and a little different.

Spring Chicken with Leeks and Peas
(Served with Lemon Rice)
Serves 4

2 cups chicken stock or broth
1 cup white rice
Zest and juice of 1 lemon
4 teaspoons extra virgin olive oil or combination of olive oil and safe margarine {I used all olive oil}
1-1/2 to 2 pounds chicken breast tenders {I used 4 boneless, skinless chicken breasts} cut into large bite-size pieces, about 2 inches
2 medium leeks, trimmed of tough tops and roots
1/2 cup dry white wine or substitute chicken stock if you do not have wine on hand {I used wine}
1 10-ounce box frozen tender green peas
Salt and freshly ground black pepper
A handful of fresh flat-leaf parsley leaves, coarsely chopped {I omitted}

Bring the chicken stock to a boil in a small pot. Stir in the rice and lemon zest. Return to a boil, then reduce the heat to a simmer and cover the pot. Cook for 17 to 18 minutes, until tender.

Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken to the pan and saute until lightly golden on both sides, 4 minutes. {I cooked a little longer.}

Cut the leeks in half lengthwise, then slice into 1/2-inch half-moons. Place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit. You can also place the sliced leeks in a large bowl of cold water and swish them around like a washing machine. The grit will fall to the bottom of the bowl. Drain the leeks well and add them to the chicken.

Cook the leeks with the chicken until they wilt down, 3 minutes or so. {I cooked a little longer.} Add the white wine to the pan and scrape up any pan drippings. Add the peas and heat through, another minute or two.Turn off the heat and season with salt and pepper. Drizzle the lemon juice over the chicken and leeks (Juice the fruit with the cut side facing up, keeping the seeds with the lemon rather than in the chicken.)

Fluff the rice with fork. The zest in the cooking liquid will have infused the rice with lemon flavor. Add the parsley and toss the rice to combine.

Place the chicken and leeks on dinner plates and top with a small mound of lemon rice.

[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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Subject Posted by Posted on
* Spring Chicken with Leeks and Peas; Lemon Rice (Rachel Ray) Sand 11/01/06 12:49 PM
. * would this be bland/pointless if you took out the lemon? -nt- jen1013 11/05/06 01:43 PM
. * Not at all (m) Sand 11/05/06 02:11 PM
. * Re: Spring Chicken with Leeks and Peas; Lemon Rice (Rachel Ray) Susie2 11/01/06 03:12 PM
. * Re: Spring Chicken with Leeks and Peas; Lemon Rice (Rachel Ray) Sand 11/01/06 03:30 PM

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