Chicken and Leek Porridge

Ingredients

• •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
• •½ cup brown basmati rice
• •5 cups chicken stock
• •1 cup baby bella mushrooms
• •½ cup peas
• •salt/pepper

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Method

From foodista.com — read the original

1. 1Pre-heat oven to 350°F.
2. 2Rub your chicken with 1 tablespoon of olive oil and sprinkle on 1 tsp of salt and a tsp of ground black pepper.
3. 3Put in oven for 35 minutes.
4. 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.)
5. 5Using a large soup pot (large creuset is nice), turn heat on to medium.
6. 6Once pot is hot, add the 1-tablespoon of olive oil, the onions, carrots and the leek.
7. 7Add 1 tsp of salt and a tsp of ground black pepper.
8. 8Once the onions are translucent, add the garlic and stir for 1-2 minutes.
9. 9Add the bay leaf, thyme and chili pepper flakes (if using). Stir for 1-2 minutes.
10. 10Then add the rice. Stir the rice until well coated with oil and well combined with other ingredients.
11. 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.
12. 12In the meantime, shred your roasted chicken breast into bite-sized pieces.
13. 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).
14. 14Add your shredded chicken, mushrooms and peas. Stir and cook for another 3-5 minutes.
15. 15Serve with a little parsley on top and enjoy hot!
16. 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.