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Gluten-Free Saleeg with Chicken

A creamy Saudi rice porridge made gluten-free with Arborio rice and enriched with chicken and butter.

70m4 servings
Contains dairyWHEAT-free
520 cal|35g protein|40g carbs|25g fat|2g fiber

Ingredients

  • about 450 g Chicken
  • 1 cup Arborio rice
  • 0.5 cup Butter
  • 4 cups Milk
  • 2 cups Chicken broth
  • 3 whole Cardamom pods
  • 0.5 tsp White pepper
  • 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large pot, melt butter over medium heat. Add chicken and brown on all sides.
  2. 2Add Arborio rice and cook for 2 minutes, stirring constantly.
  3. 3Pour in milk and chicken broth. Add cardamom pods, white pepper, and salt.
  4. 4Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the rice is very soft and the mixture is creamy, stirring occasionally.
  5. 5Remove cardamom pods before serving. Serve hot.

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