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.

I grinded the rice using a bender.

Not fancy, not complicated—just something that warms you from the inside out. Chicken porridge felt like the right call.

Half an onion, three cloves garlic, and some ginger.

Two chicken thighs, cut up.

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.

One chayote squash, peeled and cut into chunks.

Saute the onions, garlic, and ginger.

Add the chicken.

Cook the chicken for a few minutes until brown. Season with a little salt and pepper.

With cut-up chicken and rice cooked down until it’s thick, the whole pot becomes this cozy and humble meal that brings comfort!

Add the ground rice.

Saute the rice for a minute or so.

Add chicken broth, or water with bullion cube.

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.

Put a lid on the pot, and boil. Then lower the temperature. Simmer for half an hour.

Add the chayote squash.

The warmth, the softness, the subtle sweetness of the chayote, and the savory chicken all came together exactly the way I hoped.

Continue simmering the porridge for 20 minutes until done.

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.