Spring Chicken With Leeks and Peas

“Rachael Ray”

Ingredients Nutrition


  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 ½-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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