Description
This easy one-pot chicken and rice in rice cooker recipe delivers tender, juicy chicken and perfectly cooked, flavorful rice. It’s a quick and fuss-free family favorite.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs (about 4–5 pieces)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon white pepper
- 2 cups long-grain white rice (Jasmine or Basmati), rinsed
- 2 cups chicken broth (low sodium)
- 1/2 medium onion, finely minced (or 1/4 cup frozen chopped onion)
- 2 cloves garlic, minced
- 1 tablespoon cooking oil (vegetable or canola)
- Optional garnishes: fresh cilantro, sliced green onions, chili oil
Instructions
- 1. Marinate Chicken: In a bowl, combine chicken thighs with 1 tbsp soy sauce, 1 tsp sesame oil, minced ginger, and white pepper. Let marinate for at least 15-20 minutes.
- 2. Sauté Aromatics: If your rice cooker has a sauté function, add cooking oil and sauté minced onion until translucent, then add minced garlic for 30 seconds until fragrant. If not, sauté in a separate pan and add to the rice cooker.
- 3. Assemble in Rice Cooker: Add rinsed rice to the rice cooker pot. Pour in chicken broth. Gently nestle marinated chicken thighs on top of the rice. Add sautéed aromatics (if prepared separately).
- 4. Cook: Close the lid and select the ‘white rice’ or ‘regular’ cooking function on your rice cooker. Do not open the lid during cooking.
- 5. Rest and Serve: Once cooking is complete, let the chicken and rice rest, undisturbed, for 10-15 minutes with the lid closed. Then, fluff the rice with a fork, remove the chicken, and serve. Garnish with fresh cilantro or green onions if desired.
- Prep Time: 15 mins
- Cook Time: 40 mins