Description
Unlock the secret to incredibly flavorful and moist chicken rice with minimal effort using your rice cooker. This one-pot meal features tender chicken, aromatic ginger and garlic, and perfectly cooked jasmine rice bursting with savory notes.
Ingredients
- 2 cups Jasmine rice, rinsed
- 2 bone-in, skin-on chicken thighs (about 1 lb total)
- 2 cups low-sodium chicken broth
- 2 tablespoons soy sauce (or tamari for GF)
- 1 teaspoon toasted sesame oil
- 1 inch fresh ginger, grated or finely minced
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Optional: 1/2 cup sliced mushrooms or diced carrots
- Optional Garnish: Fresh cilantro or chopped green onions
Instructions
- 1. Prepare Chicken: Pat chicken thighs dry and season lightly with salt and pepper. Optionally, brown skin-side down in a hot pan for 3-4 minutes before adding to rice cooker.
- 2. Rinse Rice: Rinse jasmine rice under cold water until water runs clear. Drain well.
- 3. Combine in Rice Cooker: Add rinsed rice to the rice cooker pot. Pour in chicken broth, soy sauce, and sesame oil. Stir gently.
- 4. Add Aromatics & Chicken: Place seasoned chicken thighs on top of the rice. Scatter minced garlic and grated ginger around the chicken. Add optional vegetables if using.
- 5. Cook & Rest: Close the lid and select the ‘White Rice’ or ‘Standard Cook’ setting. Once finished, allow the chicken rice to rest for 10-15 minutes on ‘Keep Warm’ without opening the lid.
- 6. Fluff & Serve: Carefully remove chicken from the pot. Fluff the rice with a paddle. Shred or slice chicken and serve over the fluffy rice, garnished with fresh cilantro or green onions.
- Prep Time: 15 mins
- Cook Time: 45 mins (includes resting)