Last night I made chicken porridge with chicken, chayote squash, and rice. and honestly, it hit the spot in a way only a warm, simple dish can when the weather turns cold.
The temperatures have been dipping down to around 35 degrees in the evenings, and that kind of chill always pushes me toward something comforting.
Not fancy, not complicated—just something that warms you from the inside out. Chicken porridge felt like the right call.
I didn’t grow up eating chayote squash all the time, but over the years, it’s become one of those ingredients I reach for when I want something mild, tender, and a little sweet without overpowering the dish. It adds just enough texture to the dish.
With cut-up chicken and rice cooked down until it’s thick, the whole pot becomes this cozy and humble meal that brings comfort!
Making porridge forces you to slow down. When you are making porridge, you can’t rush it. You have to let the rice break down and let the flavors settle.
The warmth, the softness, the subtle sweetness of the chayote, and the savory chicken all came together exactly the way I hoped.
When the porridge was finally ready, I ladled it into a bowl.
I added ground crispy pork rinds and green onions. It didn’t need anything else.
It was one of those meals that reminds you why comfort food exists in the first place. With the temperatures dropping even more this week, I have a feeling this won’t be the last pot of porridge I make.
Sometimes the simplest dishes are the ones that carry you through the coldest nights.
All photos were taken by me with my iPhone.
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