CHICKEN AND RICE IN RICE COOKER RECIPES

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RICE COOKER CHICKEN RECIPE | ALLRECIPES



Rice Cooker Chicken Recipe | Allrecipes image

My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!

Provided by STARDUST_331

Categories     Asian Recipes

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 10

½ cup soy sauce
6 cloves garlic, smashed
4 slices fresh ginger root, coarsely chopped
1 teaspoon monosodium glutamate (such as Ac'cent®)
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sesame seed oil
4 boneless chicken thighs
1 ½ teaspoons cornstarch
1 cup water, or as needed - divided

Steps:

  • Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
  • Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
  • Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.

Nutrition Facts : Calories 206 calories, CarbohydrateContent 6.3 g, CholesterolContent 78.5 mg, FatContent 8.6 g, FiberContent 0.5 g, ProteinContent 24.1 g, SaturatedFatContent 2.2 g, SodiumContent 2585.4 mg, SugarContent 0.6 g

SLOW COOKER MEXICAN CHICKEN AND RICE RECIPE | ALLRECIPES



Slow Cooker Mexican Chicken and Rice Recipe | Allrecipes image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories     Mexican Recipes

Total Time 3 hours 30 minutes

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Yield 6 servings

Number Of Ingredients 8

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

Steps:

  • Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
  • Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Nutrition Facts : Calories 339.9 calories, CarbohydrateContent 61.8 g, CholesterolContent 22.8 mg, FatContent 1.9 g, FiberContent 8.2 g, ProteinContent 18.2 g, SaturatedFatContent 0.5 g, SodiumContent 2005.8 mg, SugarContent 6 g

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