Ok, ok. It is properly turning cold now.
Brrrrrrr. This wood burning stove is on at full blast and logs are piled almost higher than my head next to the stove. Thick woolly socks are definitely on and even doubled up and the fleeces are being worn daily.
So now is the time to turn to comfort food. What we want are easy, delicious, filling and sustaining meals. No frills, just some good grub.
One thing I’ve learned through the years is that comfort food needs to be good. And the best way to get good, simple food is to start with good ingredients. You don’t need many (often the fewer the better) ingredients but you do need to spend some thought on making sure they are good.
Plus, you do need to think a bit about being healthy with comfort food. When I’m making comfort food I still want to make sure that I’m making something which has a good proportion of vegetables.
This is why I raided my pantry and fridge and pulled out some leeks, free range chicken and a whole load of spices and whipped up this one pot leek and chicken rice recipe.
Can I indulge in a little leek love? I imagine you all nodding your heads with a yes, yes, and YES. Yeap, totally giving you the leek love…..You can’t go wrong with leeks.
- You can do almost anything with them (fry, roast, stew, turn into soup) and they always carry through that subtle yet delicious flavour
- They go with almost everything – from roast beef to pasta
- They are good as a star ingredient (look no further than the recipe below), or as a flavour-enhancing understudy (put some leeks in stock, it really makes a difference)
- Preparation is easy – wash and chop, that’s it
- They are veg (obviously!) so eating them is good for you and make up one of your 5 a day
- Everybody likes them (even children, though a bit of subterfuge is sometimes needed)
- They easy to get hold of in every supermarket or greengrocer
- And you can find out much, much more about leeks on the Discover Great Leeks website.
- And you are not reading my blog to just look at lists, are you? You want to get into the real meat and veg of the matter and see what it was I cooked last night…
Here we are. THE one pot leek and chicken rice dish. Dead easy. Only good ingredients. Delicious. The very definition of comfort food.
How to make – one pot leek and chicken rice
The ingredients in this one pot leek and chicken rice are things you already have in your freezer or pantry. You need leeks, chicken, rice, stock, cumin seeds, cinnamon, cloves, cardamom, salt and oil.
I really wanted to keep things simple for this recipe. So I simply browned the chicken, fried some spices, sautéed the leeks till they were soft, put everything else including the chicken back into the pot, cover and cook for 35 mins. Very simple, very easy and very, very good.
Come on guys – try it. You will love it. I certainly do – I had a good wodge of it last night, and I’m making it again this Sunday when my in-laws are coming to lunch.
For more chicken recipes why not try this delicious parmesan crusted chicken recipe.
Here is how to make one pot leek and chicken rice. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading my one pot leek and chicken rice recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post is sponsored by Discover Great Leeks. Find out more about their campaign using @DiscoverGreatVeg on social media.
One Pot Leek And Chicken Rice
- 6 chicken legs
- 2 tbsp olive oil
- 1 tsp cumin seed
- 1 cinnamon stick
- 4 cardamom pods split
- 0.25 tsp whole cloves
- 2 large leeks finely sliced washed and drained
- 300 g (10.5oz) basmati rice
- 550 ml (2.3 cups) hot stock
- Add the chicken to a bowl and season with some salt.
- Heat half the olive oil in a pan, over medium heat, add in the chicken legs and brown them for about 5 mins on each side. Remove from the pan and set aside.
- Add the cumin seeds to the pan and fry for 1 min, before adding the rest of the olive oil, the remaining spices and the leeks and sautéing for 5-7 mins until the leeks are soft.
- Add the chicken and remaining ingredients back to the pot, season with salt, cover the pan, and cook over very low heat for 35 mins till the rice is soft.
- Switch off the heat and serve.
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