Chicken and Leek Porridge

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.

Ingredients

chicken breast

chicken breast

1

leek

leek

1 large

onion

onion

1 medium

garlic gloves

garlic gloves

3 medium

carrots

carrots

2 small

olive oil

olive oil

2 tablespoons

bay leaf

bay leaf

1

thyme

thyme

1 teaspoon

chili pepper flakes

chili pepper flakes

1 teaspoon

brown basmati rice

brown basmati rice

0.5 cup

chicken stock

chicken stock

5 cups

baby bella mushrooms

baby bella mushrooms

1 cup

peas

peas

0.5 cup

salt/pepper

salt/pepper

6 servings

Cooking in Steps

  1. 1
    Pre-heat oven to 350 degrees.

    oven
    oven
  2. 2
    Rub 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

    ground black pepper

    olive oil

    olive oil

    whole chicken

    whole chicken

    salt

    salt

    dry seasoning rub

    dry seasoning rub

  3. 3
    Put in oven for 35 minutes.

    oven
    oven
  4. 4
    Remove 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

    whole chicken

    oven
    oven
  5. 5
    Using a large soup pot (large creuset is nice), turn heat on to medium.

    pot
    pot
  6. 6
    Once pot is hot, add the 1-tablespoon of olive oil, the onions, carrots and the leek.

    olive oil

    olive oil

    carrot

    carrot

    onion

    onion

    leek

    leek

    pot
    pot
  7. 7
    Add 1 tsp of salt and a tsp of ground black pepper.

    ground black pepper

    ground black pepper

    salt

    salt

  8. 8
    Once the onions are translucent, add the garlic and stir for 1-2 minutes.

    garlic

    garlic

    onion

    onion

  9. 9
    Add the bay leaf, thyme and chili pepper flakes (if using). Stir for 1-2 minutes.

    chili pepper

    chili pepper

    bay leaves

    bay leaves

    thyme

    thyme

  10. 10
    Then add the rice. Stir the rice until well coated with oil and well combined with other ingredients.

    rice

    rice

    cooking oil

    cooking oil

  11. 11
    Add 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

    chicken stock

    rice

    rice

    pot
    pot
  12. 12
    In the meantime, shred your roasted chicken breast into bite-sized pieces.

    cooked chicken breast

    cooked chicken breast

  13. 13
    After 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

    rice

  14. 14
    Add your shredded chicken, mushrooms and peas. Stir and cook for another 3-5 minutes.

    shredded chicken

    shredded chicken

    mushrooms

    mushrooms

    peas

    peas

  15. 15
    Serve with a little parsley on top and enjoy hot!

    parsley

    parsley

  16. 16
    The 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

    basmati rice

    rice

    rice