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Chicken and Leek Porridge
gluten-free
dairy-free
$1.31 per serving
1 likes
Ready in 45 minutes
6
gluten-free,dairy-free,gluten free,dairy free
morning meal,brunch,breakfast
Spoonacular Score: 67%
My notes:
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).
Ingredients
1 medium
1 medium
diced onion
3 medium
3 medium
garlic gloves
2 small
2 small
diced carrots
1 tsp
1 tsp
chili pepper flakes
92.5 g
0.5 cup
brown basmati rice
1.18 l
5 cups
low sodium chicken stock
72 ml
1 cup
baby bella mushrooms
1 medium
1 medium
diced onion
3 medium
3 medium
garlic gloves
2 small
2 small
diced carrots
1 tsp
1 tsp
chili pepper flakes
92.5 g
0.5 cup
brown basmati rice
1.18 l
5 cups
low sodium chicken stock
72 ml
1 cup
baby bella mushrooms
Equipment
Instructions
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. 5. 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). 13. 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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.49
Ingredient
1 bone in chicken breast
1 large leek
1 medium diced onion
3 mediums garlic gloves
2 smalls diced carrots
2 tablespoons olive oil
1 bay leaf
1 bay leaf
1 teaspoon dried thyme
1 teaspoon chili pepper flakes
½ cups brown basmati rice
5 cups low sodium chicken stock
1 cup baby bella mushrooms
½ cups green peas
½ cups green peas
½ cups green peas
Price$1.40
$0.33
$0.24
$0.20
$0.18
$0.33
$0.02
$0.02
$0.16
$0.04
$0.69
$3.60
$0.40
$0.64
$0.28
$0.41
$8.96
Nutritional Information
Quickview
221 Calories
14g Protein
7g Total Fat
26g Carbs
20% Health Score
Limit These
Calories
221k
Fat
7g
Saturated Fat
1g
Carbohydrates
26g
Sugar
4g
Cholesterol
19mg
Sodium
306mg
Get Enough Of These
Protein
14g
Vitamin A
3334IU
Vitamin B3
7mg
Vitamin C
20mg
Manganese
0.5mg
Selenium
16µg
Vitamin K
24µg
Vitamin B6
0.45mg
Phosphorus
212mg
Potassium
557mg
Copper
0.31mg
Fiber
3g
Vitamin B2
0.23mg
Folate
45µg
Vitamin B1
0.17mg
Iron
1mg
Vitamin B5
0.9mg
Magnesium
35mg
Zinc
1mg
Vitamin E
1mg
Calcium
49mg
Vitamin B12
0.27µg
covered percent of daily need
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