Rice Cooker Chicken and Rice
This easy rice cooker chicken and rice recipe is a cozy, one-pot meal packed with flavor. Juicy chicken thighs and fragrant jasmine rice cook together in a savory soy and garlic broth—all in your rice cooker!
Equipment
- Rice cooker with a sauté function (optional)
- Knife and cutting board
- Measuring cups and spoons
- Fine Mesh Strainer
Ingredients
- 2 cups jasmine rice rinsed
- 4 chicken thighs bone-in and skin-on
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Prepare the Ingredients: Rinse the jasmine rice under cold water until the water runs clear. Chop the onion and mince the garlic and ginger.
- Sauté Aromatics: In the rice cooker, set it to the 'sauté' function (if available). Add sesame oil, then sauté the onion, garlic, and ginger until fragrant.
- Add Chicken: Place the chicken thighs in the rice cooker, skin side down, and cook until browned, about 5-7 minutes.
- Combine Ingredients: Add the rinsed rice to the pot, followed by chicken broth and soy sauce. Stir gently to combine.
- Cook: Close the lid and set the rice cooker to the 'cook' function. Cook until the rice is tender and the chicken is fully cooked, about 25-30 minutes.
- Serve: Once done, fluff the rice with a fork and serve with chopped green onions on top.
Notes
- This recipe works best with bone-in, skin-on chicken thighs for the richest flavor.
- Use low-sodium soy sauce if you prefer to control the salt content.
- You can swap jasmine rice for basmati or long-grain white rice if needed just adjust the liquid amount slightly.
- Leftovers make a great lunch the next day just pack in a microwavable container and garnish fresh.