Easy & Flavorful Rice Cooker Chicken
This easy, flavorful one-pot meal delivers juicy, marinated chicken with perfectly seasoned rice—all cooked in your trusty rice cooker. Perfect for busy weeknights or meal prep!
Equipment
- Rice Cooker
Ingredients
Chicken Marinade
- 3 boneless, skin-on chicken thighs Alternatively, use chicken breast
- 2 tbsp coconut aminos A soy sauce alternative
- 2 tsp rice vinegar
- 2 tsp avocado oil
- Salt and pepper To taste
Rice
- 1 cup jasmine rice Rinsed until water runs clear
- 1 1/4 cups chicken broth Warm
- 1 clove garlic Minced
- 1 thumb-sized piece ginger Minced fine
- Salt and pepper To taste
- 1 tbsp green onion Chopped, for garnish
Instructions
- Mix coconut aminos, rice vinegar, avocado oil, salt, and pepper. Coat the chicken and let it marinate for at least 15 minutes, or overnight for enhanced flavor.
- Rinse the jasmine rice in cold water until the water runs clear, then drain well.
- In the rice cooker, combine the rinsed rice, warm chicken broth, minced garlic, minced ginger, salt, and pepper. Stir gently to mix.
- Lay the marinated chicken thighs on top of the rice mixture without stirring them in.
- Close the lid and set the rice cooker to the standard 'white rice' setting. Start cooking.
- Once the cooking cycle is complete, let the dish rest in the rice cooker for 5–10 minutes before opening the lid.
- Open the lid, fluff the rice gently with a fork, garnish with chopped green onions, and serve warm.
Notes
For added variety, consider incorporating vegetables like mushrooms, carrots, or bell peppers into the rice mixture before cooking. Ensure all vegetables are cut into small, uniform pieces to allow for even cooking.
