Chicken Fried Rice with Leeks and Dried Cranberries

Ingredients

  • 2 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ pound skinless, boneless chicken thighs, cut into ½-inch pieces
  • 3 cups thinly sliced leek (about 1 ½ pounds)
  • ¼ teaspoon freshly ground black pepper
  • 3 ½ cups cooked, chilled long-grain brown rice
  • 1 cup dried cranberries
  • + 2 more ingredients
    • 1 tablespoon chopped fresh sage
    • ¼ cup dry white wine

1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over chicken. Add chicken to pan, and sauté for 3 minutes or until browned, stirring occasionally. Remove the chicken from pan. Add leek, black pepper, and remaining 5/8 ...

View full recipe at SpringPad

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