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1
Bring the chicken stock to a boil in a small pot.
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2
Stir in the rice, lemon zest, and 1 tablespoon of the EVOOeyeball the amount.
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3
Return to a boil, then reduce the heat to a simmer and cover the pot.
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4
Cook for 17 to 18 minutes, until tender.
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5
Heat a large nonstick skillet over medium-high heat.
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6
Add the remaining 2 tablespoons of EVOO (twice around the pan), and the butter.
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7
When the butter melts into the oil, add the chicken to the pan and saute until lightly golden on both sides, 4 minutes.
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8
Cut the leeks in half lengthwise, then slice into 1/2-inch half-moons.
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9
Place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit.
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10
You can also place the sliced leeks in a large bowl of cold water and swish them around like a washing machine.
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11
The grit will fall to the bottom of the bowl.
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12
Drain the leeks well and add them to the chicken.
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13
Cook the leeks with the chicken until they wilt down, 3 minutes or so.
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14
Add the white wine to the pan and scrape up any pan drippings.
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15
Add the peas and heat through, another minute or two.
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16
Turn off the heat and season with salt and pepper.
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17
Drizzle the lemon juice over the chicken and leeks.
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18
(Juice the fruit with the cut side facing up, keeping the seeds with the lemon rather than in the chicken.)
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19
Fluff the rice with a fork.
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20
The zest in the cooking liquid will have infused the rice with lemon flavor.
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21
Add the parsley and toss the rice to combine.
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22
Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice.
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23
I use an ice-cream scoop to serve rice.
