Aromatic Spiced Rice & Chicken Porridge

Ugh.  You guys.  I have had cold, after cold, after cold since New Years.  For real.

It is unbelievable.  I’m a teacher and usually I have super immunity, but this year?  Absolutely ridiculous.  I’ve had laryngitis, bronchitis, a sinus infection, and everything in between. 

During this endlessness, one of my coworkers told me he had the cure.  He swears by this rice dish with whole spices and whole garlic to cure any ills.

Does it work?  Jury’s out.  But is it delicious?  Absolutely.  It has great chicken noodle soup vibes, plus an amazing spice profile!

Aromatic Spiced Rice & Chicken Porridge

Adapted from the Peppermill

1 tablespoon extra virgin olive oil

½ onion, diced

8-10 whole cloves garlic, peeled

6 whole black peppercorns

5 whole cloves

3 whole green cardamom pods, crushed

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cumin

1 ½ cups long grain white rice

4-6 cups chicken broth

2 cups cooked chicken or turkey

Heat the oil in a large lidded skillet over medium heat.  Add the onion and cook for 3 minutes.  Add the whole spices and cook for another 2 minutes.

Stir in the salt, ginger, cumin, and rice, and cook for another minute.

Add 4 cups of chicken broth and bring to a boil.  Reduce to a simmer.  Cover and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed. The rice should still be a little soupy.

Stir in the chicken and heat through.  For a more soup-like dish, add in the remaining 2 cups of broth and heat through.

Serve hot, according to my colleague, chew whole spices and garlic to help alleviate colds.