Looking for a cozy, easy dinner idea? This chicken and rice in rice cooker recipe is your go-to for juicy chicken, fluffy rice, and bold flavors. Minimal effort, maximum comfort.
This Chicken and rice in rice cooker it’s not just a recipe, it’s a little lifesaver in my kitchen. I remember the first time I made it: it was a Thursday evening, everyone was starving, and I had exactly 30 minutes and zero motivation. I tossed a few simple ingredients into the rice cooker, crossed my fingers, and hoped for the best. The result? A delicious, comforting meal that the whole family devoured. Even my pickiest eater asked for seconds!
Since then, this dish has become one of my go-to meals. It’s flavorful, wholesome, and wonderfully hands-off. You get tender chicken, fluffy rice, and savory aromatics, all cooked together in one cozy pot. Whether you’re cooking for your kids, your partner, or just yourself, this is the kind of meal that feeds both your body and your soul.
If you love simple one-pot meals like this, don’t miss these rice cooker recipes with chicken.
Let’s dive into the heart of this flavorful, family-friendly favorite.
Table of contents
Main Ingredients for Chicken and Rice in Rice Cooker
Here’s what you’ll need to create your chicken and rice in rice cooker masterpiece:
- 1 cup Jasmine white rice: Light and fragrant, it’s the perfect base.
- 1 cup chicken stock: Adds savory depth. Make sure it’s salted or adjust seasoning.
- 3 cloves garlic (lightly crushed): Flavor bomb!
- 1-inch piece of ginger (sliced): Bright and warming.
- 2 stalks of spring onions: We’ll separate the whites and greens for added layers of flavor.
- 2 tsp sesame oil: A nutty finish you don’t want to skip.
- 300g boneless chicken thighs: Juicy and forgiving, even if slightly overcooked.
- Salt and pepper to taste: Start with a teaspoon of each.
- 2 cups Bok Choy (loosely packed): For that lovely green crunch.
These essentials create a well-balanced meal with protein, carbs, and greens all in one.
Additional Ingredients
Want to mix things up a bit? Here are a few ideas:
- Brown rice: A heartier grain with more fiber. Just add more liquid and extend cooking time. (If you’re into baked meals, this lemon herb chicken rice bake might also hit the spot!)
- Chicken breast: Leaner option, but can be slightly drier. Marinate for extra tenderness.
- Other leafy greens: Try spinach, kale, or Swiss chard if Bok Choy isn’t your thing.
- Shiitake mushrooms: For a touch of umami richness. For bolder flavors, try this tandoori chicken and rice variation!
- Fried shallots or crispy garlic chips: For garnish and crunch.
Feel free to tailor it to what you have on hand. It’s one of those recipes that welcomes a little creativity.
Expert Tips for Perfect Chicken and Rice in Rice Cooker
Making chicken and rice in rice cooker is easy, but these tips will help you knock it out of the park:
- Rinse your rice: Always rinse jasmine rice 2-3 times until the water runs mostly clear. This removes excess starch and keeps the rice fluffy, not gummy.
- Season the chicken well: Salt and pepper go a long way. If you’ve got time, let it sit in a quick marinade with soy sauce and sesame oil.
- Layer flavors smartly: Put the aromatics (ginger, garlic, spring onion whites) directly on the rice, then lay the chicken on top. As it cooks, the juices drip down into the rice. Yum.
- Use the right rice-to-liquid ratio: Check your rice cooker’s guidelines, but generally, a 1:1 ratio works well with jasmine rice when you’re also adding veggies and chicken that release moisture.
- Add veggies at the right time: If you’re using quick-cooking greens like Bok Choy, add them 5 minutes before the cooking ends. Just open the lid and pop them in, the steam will do the rest.
- Don’t stir midway: Let the rice cooker do its thing. Stirring disrupts the cooking process and can turn rice mushy.
- Rest before serving: Let everything sit for 5-10 minutes after cooking. It helps redistribute moisture and makes everything more flavorful.
For different textures and flavors, check out our guide to pressure cooker rice dishes, they’re quick and full of flavor.
These small steps make a big difference.
Recommended Techniques
Want that perfect bite every time? Here’s how:
- Use boneless, skinless chicken thighs for max tenderness.
- Let your rice rest for at least 5 minutes before fluffing.
- Cut veggies into even sizes so they cook uniformly.
- Use hot chicken stock instead of cold, helps keep the temperature consistent.
- Clean and prep everything in advance so you’re not scrambling once you hit start.
Step-by-Step Instructions
- Prep the ingredients: Rinse your rice and set it aside. Season chicken with salt, pepper, and 1 tsp sesame oil. Lightly crush garlic, slice ginger, and chop spring onions (separate white and green parts).
- Assemble in the rice cooker: Add rinsed rice and chicken stock into the cooker. Place garlic, ginger, and spring onion whites on top. Lay the seasoned chicken thighs over everything.
- Start cooking: Close the lid and cook on the “white rice” or standard setting. Most cookers take about 25–35 minutes.
- Add greens: When there are about 5 minutes left, open the lid quickly and lay Bok Choy on top. Close the lid and let it finish.
- Let it rest: When done, let everything sit in the warm cooker for 5–10 minutes.
- Serve and garnish: Fluff the rice, slice the chicken, and top with spring onion greens. Serve with sliced cucumber and sauces on the side.
Want something with a tropical twist? Try our Jamaican jerk chicken rice for a spicy, vibrant kick.
Additional Guide
Let’s talk sauces. This chicken and rice in rice cooker shines on its own, but these condiments take it up a notch:
Chicken Rice Chilli Sauce
- Blend 5 red chillies, 5 bird’s eye chillies, 4 garlic cloves, 1 inch ginger, 1/2 cup chicken stock, 2 tbsp lime juice, and 1 tbsp sugar. Adjust heat and acidity to taste.
Ginger Scallion Sauce
- Mix 1/4 cup chopped spring onions and 1 tbsp ginger paste. Pour 1/4 cup hot canola oil over it and stir in salt.
A drizzle of dark soy sauce never hurts either. Store any extra sauces in the fridge, they’re great on eggs, noodles, or even sandwiches!
For something fusion-style, this sushi-inspired chicken rice bowl has just the right balance of savory and fresh. Or go street-food style with this chicken over rice halal recipe, inspired by New York carts!
FAQs about Chicken and Rice in Rice Cooker
Yes, absolutely! That’s the beauty of this one-pot recipe. As long as the chicken is cut to the right size and everything is fully cooked by the end of the cycle, it’s perfectly safe and incredibly convenient.
Yes! Rice cookers are great at gently cooking meats like boneless chicken thighs. Just ensure the internal temperature reaches 165°F (74°C), and you’re good to go.
Use water and add a bouillon cube or a splash of soy sauce.
Conclusion
There you have it, my friend, a hearty, comforting bowl of chicken and rice in rice cooker, ready with minimal fuss. It’s perfect for those nights when you want something nourishing but don’t have the energy for a kitchen marathon.
The magic of this recipe lies in its simplicity and adaptability. You can stick with the classic version or throw in your own twists based on what’s in the fridge. Either way, it’s a keeper.
Looking for more quick wins? This simple forgotten chicken recipe is another family favorite with barely any prep. Or, if Thai flavors are your thing, try this Thai basil chicken with jasmine rice, sweet, spicy, and incredibly satisfying.
So next time you’re not sure what to make for dinner, just remember: a rice cooker, some chicken, and a little love are all you really need.
Happy cooking!
Chicken and Rice in Rice Cooker
Equipment
- Rice Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup Jasmine white rice rinsed
- 1 cup chicken stock salted or adjust seasoning
- 3 cloves garlic lightly crushed
- 1 inch ginger sliced
- 2 stalks spring onions whites and greens separated
- 2 tsp sesame oil
- 300 g boneless chicken thighs cut into bite-size pieces
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 cups Bok Choy loosely packed, chopped
Instructions
- Rinse your rice and set it aside. Season chicken with salt, pepper, and 1 tsp sesame oil. Lightly crush garlic, slice ginger, and chop spring onions (separate white and green parts).
- Add rinsed rice and chicken stock into the rice cooker. Place garlic, ginger, and spring onion whites on top. Lay the seasoned chicken thighs over everything.
- Close the lid and cook on the “white rice” or standard setting. Most cookers take about 25–35 minutes.
- When there are about 5 minutes left, open the lid quickly and lay Bok Choy on top. Close the lid and let it finish cooking.
- When done, let everything sit in the warm cooker for 5–10 minutes.
- Fluff the rice, slice the chicken, and top with spring onion greens. Serve with sliced cucumber and sauces on the side.
