Chicken and Leek Porridge

Ingredients

• •1 chicken breast
• •1 large leek
• •1 medium onion
• •3 cloves garlic
• •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 and pepper
• •2 tablespoons parsley

Method

Adapted from foodista.com

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 don't 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.
9. 9Stir for 1-2 minutes.
10. 10Add the bay leaf, thyme and chili pepper flakes (if using).
11. 11Stir for 1-2 minutes.
12. 12Then add the rice.
13. 13Stir the rice until well coated with oil and well combined with other ingredients.
14. 14Add 5 cups of the chicken stock.
15. 15Bring to a boil.
16. 16Reduce to a simmer.
17. 17Put the cover on the pot.
18. 18Stirring occasionally (so the rice doesn't settle), let simmer for about 45 minutes.
19. 19In the meantime, shred your roasted chicken breast into bite-sized pieces.
20. 20After 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).
21. 21Add your shredded chicken, mushrooms and peas.
22. 22Stir.
23. 23Cook for another 3-5 minutes.
24. 24Serve with a little parsley on top and enjoy hot!