
Chicken and Leek Porridge
Ready in : 45 mins
Chicken and Leek Porridge is a gluten free and dairy free recipe with 6 servings. One serving contains 202 calories, 13g of protein, and 7g of fat. For $1.31 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Head to the store and pick up olive oil, thyme, chicken stock, and a few other things to make it today. It is brought to you by Foodista. It works best as a breakfast, and is done in roughly 45 minutes. With a spoonacular score of 68%, this dish is solid.
Diets
Ingredients

chicken breast
1

leek
1 large

onion
1 medium

garlic gloves
3 medium

carrots
2 small

olive oil
2 tablespoons

bay leaf
1

thyme
1 teaspoon

chili pepper flakes
1 teaspoon

brown basmati rice
0.5 cup

chicken stock
5 cups

baby bella mushrooms
1 cup

peas
0.5 cup

salt/pepper
6 servings
Cooking in Steps
-
1Pre-heat oven to 350 degrees.
oven -
2Rub your chicken with 1 tablespoon of olive oil and sprinkle on 1 tsp of salt and a tsp of ground black pepper.
ground black pepper
olive oil
whole chicken
salt
dry seasoning rub
-
3Put in oven for 35 minutes.
oven -
4Remove from oven and let sit. (if you dont have time to cook your chicken, you can buy a rotisserie from the store and shred about a 1 cup of the chicken.)
whole chicken
oven -
5Using a large soup pot (large creuset is nice), turn heat on to medium.
pot -
6Once pot is hot, add the 1-tablespoon of olive oil, the onions, carrots and the leek.
olive oil
carrot
onion
leek
pot -
7Add 1 tsp of salt and a tsp of ground black pepper.
ground black pepper
salt
-
8Once the onions are translucent, add the garlic and stir for 1-2 minutes.
garlic
onion
-
9Add the bay leaf, thyme and chili pepper flakes (if using). Stir for 1-2 minutes.
chili pepper
bay leaves
thyme
-
10Then add the rice. Stir the rice until well coated with oil and well combined with other ingredients.
rice
cooking oil
-
11Add 5 cups of the chicken stock. Bring to a boil, then reduce to a simmer and put the cover on the pot. Stirring occasionally (so the rice doesnt settle), let simmer for about 45 minutes.
chicken stock
rice
pot -
12In the meantime, shred your roasted chicken breast into bite-sized pieces.
cooked chicken breast
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13After 45 minutes, your rice should have a porridge-like consistency (slightly more liquid present than in a risotto, but not as much as a soup). 1
rice
-
14Add your shredded chicken, mushrooms and peas. Stir and cook for another 3-5 minutes.
shredded chicken
mushrooms
peas
-
15Serve with a little parsley on top and enjoy hot!
parsley
-
16The basmati rice is not nearly as starchy as a shorter grain rice, so you wont fully get a porridge like consistency here if you use it. However, I use it in my recipe because it has greater nutritional benefits.
basmati rice
rice