Thursday, March 3, 2011

Chicken Rice Blend with Leeks and Cranberries

This recipe is adapted from Cooking Light (Jan/Feb 11). It takes like thanksgiving dinner all mixed into one bowl. It was quick and healthy!

2 tbsp olive oil
kosher salt and pepper
1/2 lb skinless boneless chicken thighs, cut into pieces
3 cups thinly sliced leeks (about 2 leeks)
1 package of Kashi Pilaf- my favorite rice blend! below is a picture of the box so you know what to look for (can buy at Whole Foods or probably any grocery store)
1 cup dried cranberries
1 tbsp chopped fresh sage
1/4 cup white wine

Heat large skillet over medium high heat. Add 1 tbsp olive oil, swirling to coat pan. Sprinkle chicken with salt and pepper. Add chicken to pan and saute for 3 minutes or until browned. Remove chicken from pan. Add leeks, pepper and another dash of salt. Saute for a couple minutes until leeks are tender. Add leek mixture to chicken. Add remaining 1 tbsp oil to pan and add rice. Cook 2 minutes without stirring. Stir rice mixture and add chicken, leeks, cranberries and sage to pan. Add wine and cook about 2 minutes or until mixture is dry. Serve hot.

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