Chicken and Leek Porridge

Step 1

Pre-heat oven to 350 degrees.

Step 2

Rub your chicken with 1 tablespoon of olive oil and sprinkle on 1 tsp of salt and a tsp of ground black pepper.

Step 3

Put in oven for 35 minutes.

Step 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.)

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 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.

Step 12

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

Step 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

Step 14

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

Step 15

Serve with a little parsley on top and enjoy hot!

Step 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.