Chicken and Leek Porridge
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. If you like this recipe, take a look at these similar recipes: Chicken Porridge, Chicken Porridge, and Chicken Congee (Rice Porridge).
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Nutrition per Serving
Calories
202
Protein
13.09g
Carbs
23.05g
Fat
6.92g
Ingredients
Original recipe (6 servings) → 6 servings
- •1 chicken breast
- •1 large leek
- •1 medium onion
- •3 medium garlic gloves
- •2 small carrots
- •2 tablespoons olive oil
- •1 bay leaf
- •1 teaspoon thyme
- •1 teaspoon chili pepper flakes
- •0.5 cup brown basmati rice
- •5 cups chicken stock
- •1 cup baby bella mushrooms
- •0.5 cup peas
- •6 servings salt/pepper
Directions
Pre-heat oven to 350 degrees.
Rub your chicken with 1 tablespoon of olive oil and sprinkle on 1 tsp of salt and a tsp of ground black pepper.
Put in oven for 35 minutes.
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.)
Using a large soup pot (large creuset is nice), turn heat on to medium.
Once pot is hot, add the 1-tablespoon of olive oil, the onions, carrots and the leek.
Add 1 tsp of salt and a tsp of ground black pepper.
Once the onions are translucent, add the garlic and stir for 1-2 minutes.
Add the bay leaf, thyme and chili pepper flakes (if using). Stir for 1-2 minutes.
Then add the rice. Stir the rice until well coated with oil and well combined with other ingredients.
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.
In the meantime, shred your roasted chicken breast into bite-sized pieces.
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
Add your shredded chicken, mushrooms and peas. Stir and cook for another 3-5 minutes.
Serve with a little parsley on top and enjoy hot!
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.
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