Pollo al ajo porro (Chicken and leeks)


6 servings


2 cooked chicken breast (recipe follows) 2 leeks, washed and sliced (use the white part) 1 green onion, sliced (use the white part) 1 can (10 ¾ oz.) Cream of Chicken Soup 1-cup evaporated milk or whole milk ½ cup dry white wine Salt and freshly ground black pepper to taste (remember the soup already has salt) 1 tbs. Worcestershire sauce Dash ground nutmeg 2 tablespoon extra virgin olive oil ½-pound good Parmesan cheese Chopped chive for garnish Ingredients to cook chicken 2 chicken breasts (sliced them before cooking- about one inch thick) 1 small onion Bunch of mint leaves 1 garlic clove, chopped or smashed 1 chopped chive Green part of the leeks Green part of the green onions 1 tbs. salt Freshly ground black pepper to taste ½ tbs. Worcestershire sauce 1-diced carrot 3 ½ cups of water Ingredients to cook couscous: 2 tablespoons olive oil ¼ cup chopped onions 1-cup couscous 1-teaspoon salt 2 cups chicken stock (use the one that you just made) 1-tablespoon butter

Nutritional information

No nutrition information available


Preheat an oven to 350°F. Cook chicken as follows. Let cool. While chicken is cooking place sliced leeks and green onion in a skillet; add the olive oil and Worcestershire sauce. Sauté over medium heat until tender, about 2 or 3 minutes. Set aside. Mix Cream of Chicken Soup, evaporated milk or whole milk, white wine, salt, black pepper in a pan and start cooking for about 8 minutes or until sauce thickens a little bit. Add the sautéed leeks, green onion and sliced chicken and mix cooking for about 3 more minutes. Place in a baking dish. Sprinkle Parmesan cheese over the top and bake until golden brown. To serve: Place a few tablespoons of couscous in the center of a plate. Arrange chicken mix on top of couscous and sprinkle with chopped chives. Serve immediately. Directions to cook chicken Place all the ingredients in a large saucepan, bring to a boil at medium heat and let simmer, covered, for about 45 minutes or until the chicken is cooked. Strain and save the stock to be used on the couscous preparation. Set chicken aside and let it cool. Directions to cook couscous In a saucepan, heat olive oil. Add onions and cook for 1 minute, until glossy (do not brown). Add couscous and stir until well coated with oil. Season with salt and add 1 cup of chicken stock. Stir occasionally until ⅔ of the liquid is absorbed. Add the remaining cup of stock, and continue to cook until al dente. Taste and adjust seasoning with salt, stir in butter. Set aside and keep warm.