Monday, January 28, 2013

Chicken Fried Rice with Leeks/Cranberries


Chicken Fried Rice with Leeks and Cranberries
I'm always looking for ways to use chicken.  It is a main staple at the house and I was very curious when I came across this recipe - wasn't sure how it would taste but the combo of leeks and dried cranberries sounded interesting.  So one night after work, I gave it a try.  Prep time wasn't too long - just the slicing of leeks and dicing some boneless chicken thighs - I substituted the rice by using pre-made Uncle Ben's brown rice (2 packets).  It needed to be chilled so I just kept them in the fridge after getting my groceries.

Speaking of leeks - do you know how to clean them?  I cut off the very green top part and the root.  Then I slice in half long way and run water between the layers and drain or pat dry.  This will remove girt that sometimes gathers in-between.

Recipe Source:  Adapted from Cooking Light


The DIY Guy and I both really liked this - the unique flavor of the leeks (kinda oniony/garlic like) and the dried cranberries gave it a sweet-savory taste.


Enjoy!

I enjoy getting your comments but am currently on vacation and will respond when I return.
 
Chicken Fried Rice with Leeks/Cranberries Serves: 4 Calories: 452 Prep Time to Table: 30 minutes
Recipe : Adapted from Cooking Light

Ingredients:
 -2T olive oil
-sea salt
 -1/2 lb boneless chicken thighs, diced
-2 cups leeks, thinly sliced
-1/4 t fresh pepper
-2 packets Uncle Ben’s long grain brown rice (chilled)
-1 cup dried cranberries
-1/2 t dry sage spice
-1/4 cup dry white wine

 Preparation:
1. In a large skillet heat one T of oil until hot over med high heat. Sprinkle the chicken with some salt and saut̩ for 3 minutes in skillet until browned Рstir occasionally then remove chicken from pan.
 2. Add leeks, black pepper and a little salt to the pan and sauté about 4 minutes until they are tender and golden – remove and add to the chicken.
3. Add remaining 1 T of oil and add chilled rice – first stir to coat oil on rice then flatten out in pan and cook for 2 minutes without stirring. Stir again, then cook another 2 minutes with stirring.
4. Stir in remaining ingredients and stir constantly and cook until wine is evaporated.

Notes:

2 comments:

  1. I LOVE Leeks, Deb, but not to fussy over Cranberries

    ReplyDelete
  2. This is an interesting dish.. never had rice with chicken and cranberries although I've eaten rice with leeks. Must be good.

    ReplyDelete

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