This quick and easy Asian-inspired entrée is full of hearty chicken fried rice, leeks, and dried cranberries.
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
3 cups thinly sliced leek (about 1 1/2 pounds)
1/4 teaspoon freshly ground black pepper
3 1/2 cups cooked, chilled long-grain brown rice
1 cup dried cranberries
1 tablespoon chopped fresh sage
1/4 cup dry white wine
How to Make It
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 teaspoon salt to pan; sauté for 4 minutes or until leek is tender and golden. Add leek mixture to chicken.
Add the remaining 1 tablespoon 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 minutes or until mixture is dry, stirring constantly.
Total time is 4 hr. 26 min. if you don't have leftover chilled rice.
I substituted chicken tenderloins instead of thighs, which was equally good I think. However, the recipe needed more zip or hotness with the sweetness. More pepper or maybe a little ginger. I think I'll add a little ginger next time.
Very tasty. A great riff on Thanksgiving flavors. I used a full pound of chicken to make it a main course and I took Jilliebean1018's advice and added pistachios. I can't wait to eat the leftovers for lunch today!
I liked this even better the next day after I reheated in the microwave and some of the rice got crunchy. This also smells amazing while it's being heated; someone at the office even asked what it was because it smelled so good. I liked the combo of the savory and sweet and the cranberries plump up a bit after being cooked. The sage was a bit too overpowering for me, but the leeks were a fantastic addition.
Well, this is the first recipe from this issue that neither my daughter or I enjoyed. I followed it exactly and thought it was lacking something. My daughter didn't like it at all. We like the individual parts (chicken, cranberries, leeks and sage) but found this combo in this recipe dull. It was easy to make though.
I only gave this three stars because it's a "good, solid recipe" for leftovers and that stuff that I always have on hand. I used dried sage and chicken breast, so this may have taken the flavor down a notch. Next time I will add pistachios for a little saltiness. Still a great standby for a quick, hearty meal!
I made this recipe as directed. I enjoyed this recipe. I love salty, sweet, tart combinations. My fiance didn't care much for it. The leftovers were even better. I guess the flavors needed a chance to meld. I drizzled my portion with a little sriracha for a bit of kick.
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