Chicken Others Rice

Rice Cooker Spiced Chicken Rice

Yum

One of my first few post was on a baked version of the exact same recipe. It was a hit and I’ve gotten very good feedback from many who have tried it. Recently, there was a ‘Rice Cooker Meal Contest’ in a FB group that I’m in, and that got me wondering if I can make the same dish in my rice cooker instead of baking it. And I did! I have to say I personally like this method better, as the chicken turned out juicier and the rice a little more moist. Some friends have asked for directions on how to make this so I’m posting a step by step with the recipe here. Its basically the same, the other difference is the cooking method. Still very simple, if not simpler! Do not own a rice cooker? Try the BAKED version instead!

Ingredients (Serves 2-3)

  • 1.5 cups white long grain rice (Use Basmati if you can), washed (Rice cooker measuring cup or 3/4 cup regular measuring cup)
  • 1 tbsp EVOO (I used a few spray of PAM)
  • 1.5 chicken breast (Small), cut into quarters (You can use 3 chicken thighs with the skin on if you do not mind the extra calories)
  • 2.5 cups of chicken stock, heated till hot
  • 1/2 cup of peas (I used frozen)
  • 2 cloves garlic, minced
  • 2/3 med yellow onion, chopped
  • 1 tsp turmeric*
  • 1 tsp curry powder*
  • 1/2 tsp salt*
  • 1/4 tsp black pepper*
  • 1/2 tsp cinnamon powder*
  • 1/2 tsp cumin*
  • 1/4 tsp cayenne pepper (optional) *

Mix all the spices marked * together.
Marinade chicken in half of the spice mix.

Heat oil on med-high.
Brown chicken on both sides.
Remove and side aside.

In the same pan, saute onion and garlic until fragrant.

Add washed rice and remaining spice mix.

Mix well until rice is evenly coated.
Then add peas and saute for another min.

Pour in rice in rice cooker pot.
Lay chicken on top.

Pour in chicken stock.
Cook in rice cooker as per normal.

When it’s done, wait for 5-10 mins before opening.
Serve warm!

Bon appetit!!

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