Gluten-Free Lentil And Chicken Porridge Recipe

About this recipe

A comforting and hearty gluten-free dinner featuring tender chicken, red lentils, and jasmine rice, simmered with aromatic spices and topped with a zesty cilantro chutney.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 250 g Fresh Turmeric
• 50 g Thai Ginger (Shunti)
• 100 g Premium Green Chilli
• 1 kg Potato - New Crop (Aloo)
• 500 g Chicken Thigh Boneless
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 100 g Milky Mist Cooking Unsalted Butter
• 500 g 24 Mantra Organic Malka Masoor
• 1 ltr Dabur Cold Pressed Mustard Oil
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. In a medium bowl, rinse 3/4 cup jasmine rice with cold water until the water runs clear. Cover the rice with fresh cold water and set aside to soak for 20 minutes.
2. 2. Meanwhile, peel and thinly slice 1-inch piece of fresh turmeric and 1-inch piece of fresh ginger into matchsticks. Set aside.
3. 3. Drain the soaked rice and gently crush it with a muddler or rolling pin to create uneven pieces ranging from cornmeal-sized grains to larger cracked pieces.
4. 4. In a 4-quart saucepan over medium heat, melt 2 tablespoons unsalted butter until foamy. Add the sliced turmeric, ginger, and 1 green chili (sliced) and cook until fragrant, about 2 minutes.
5. 5. Add the crushed rice and 6 cups chicken stock to the saucepan. Season with 1 teaspoon sea salt and 1/2 teaspoon white pepper. Bring to a boil, then reduce to a bare simmer. Cook uncovered, stirring occasionally, for 30 minutes until the rice is tender.
6. 6. Add 1 peeled and diced new crop potato and 500 g chicken thighs to the porridge. Simmer gently for another 30 minutes, stirring occasionally, until the potatoes are tender, the chicken is cooked through, and the porridge has thickened.
7. 7. While the porridge cooks, prepare the cilantro chutney. In a small bowl, mix 1/2 cup chopped cilantro, 1 sliced green chili, 2 tablespoons lemon juice, and 2 tablespoons mustard oil. Season with a pinch of kosher salt and stir to combine.
8. 8. Remove the cooked chicken thighs from the porridge and transfer to a cutting board. When cool enough to handle, dice the chicken into 1/2-inch pieces and return it to the porridge. Adjust the seasoning with additional salt and pepper, and add water if the porridge becomes too thick.
9. 9. Remove the porridge from heat and ladle into serving bowls. Garnish with the prepared cilantro chutney and serve warm.