Chicken with Leeks
Portion Size: 1 ½ cups; ½ cup chicken, ½ cup vegetable mixture, ½ cup rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoons extra-virgin olive oil | |
| 1 small onion | Wash, peeled and sliced. |
| 2 leeks | Wash, trim and very thinly sliced. |
| 3 garlic cloves | Wash peeled and mince. |
| 8 (4 oz) boneless, skinless chicken breasts | Cut into strips 1/2-inch-wide and 2 inches long. |
| 2 large tomatoes | Washed, trimmed and chopped. |
| 1 red bell pepper | Washed, trimmed and sliced. |
| 1 1/2 cup uncooked long-grain brown rice | |
| 2 teaspoons tarragon, or to taste | |
| 4 cups fat-free, reduced chicken broth | |
| 2 cups frozen peas | |
| 1 tablespoon parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions, leeks, garlic and chicken strips. Sauté until the vegetables are translucent and chicken is slightly browned, about 5 minutes. | |
| 2 | Add the tomatoes and red pepper slices and continue to sauté another 5 minutes. Add rice, tarragon and broth and combine well. Bring to a boil. | |
| 3 | Reduce heat, cover and simmer about 10 minutes. Continue to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes. | Cook until internal temperature reaches 165°F. |
| 4 | Just before serving, add peas and stir. Heat through. |
Posted in Chicken Dinner Recipes
