Chicken Fried Rice with Leeks and Dried Cranberrie
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
26 min
Ingredients
2 tbsp olive oil
3/4 tsp kosher salt, divided
1/2 lb skinless, boneless, chicken thighs, cut into 1/2 inch pieces
3 cups thinly sliced leeks (about 1 and 1/2 lbs)
1/4 tsp freshly ground black pepper
3 and 1/2 cups cooked, chilled long grain brown rice
1 cup dried cranberries
1 tbsp chopped fresh sage
1/4 cup dry white wine
Instructions
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil to pan, swirling to coat. Sprinkle 1/8 tsp salt over the chicken. Add chicken to pan, and saute for 3 minutes or until browned, stirring occasionally. Remove the chicken from pan. Add leek, black pepper, and remaining 5/8 tsp salt to pan; saute for 4 minutes or until leek is tender and golden. Add leek mixture to chicken.
Add remaining 1 tbsp olive oil to pan, swirling to coat. Add rice, stirring well to coat rice with oil; cook without stirring, 2 minutes or until edges begin to brown. Stir rice mixture; cook, without stirring, 2 minutes or until edges begin to brown. Stir in chicken mixture, cranberries and sage. Add wine; cook for 2 mninutes or until mixture is dry, stirring constantly.
Originally Submitted
3/13/2011
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