Spring Chicken With Leeks and Peas (Served With Lemon Rice)

I have been so reluctant to try anything other than our core staples--it just feels hard to invest the energy into something and not know how its going to turn out (although I have been eye'ing Ginny's curry pot pie for as long as its been posted!). The daffodils in our courtyard and the warmer weather inspired me, though--there's something about just throwing open the windows and letting spring smack you in the butt like the flirt that it is. Also, does not hurt that Bjorn jumparoos on his own while I'm cooking for longer periods, now. Anyway, let's get to it.

I made this from my Rachael Ray: 365 No Repeats cookbook. Haters to the left? I mean, she is pretty annoying but her recipes are sometimes fantastic. This wasn't the best I've had but it didn't take 30 minutes (it took less!) and it was pretty satisfying and different enough to be added to the repertoire. Also, have discovered I love peas and rice. The texture is fantastic!

Ingredients:
2 Cups Chicken Broth
1 cup white rice
Zest and juice of one lemon
3 tablespoons of EVOO
1 tablespoon of unsalted butter
1 1/2 to 2 pounds of chicken breast tenders, cute into large bite-size pieces about 2 inches
2 medium leeks
1/2 cup dry white wine (or substitute chicken stock if you don't have any wine on hand)
1 10 oz box of frozen tender green peas
Handful of fresh flat-leaf parsley leaves finely chopped

Bring the chicken to a boil in a small pot. Stir in the rice, lemon zest and 1 tbsp of hte EVOO. Return to a boil and then reduce the heat toa simmer and cover pot. Cook for 17-18 minutes or until tender.

Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tbsp of EVOO and the butter. When the butter melts into the oil, add the chicken to the pan and saute until lightly golden on both sides; about 4 minutes

Cut the leeks into half lengthwise, then slice into 1/2 inch half moons. Place the leeks in a collander and wash under cold running water separating the layers and releasing all the grit. Drain the leeks well and add them to the chicken.

Cook the leeks with the chicken until they wilt down; 3 minutes or so. Add the white wine to the pan and scrape up any pan drippings. Add the peas and heat through; about another minute. Turn off the heat and season with salt and peper. Drizzle the lemon juice over the chicken and leeks.

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

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