Can you cook raw chicken and rice at the same time?

Absolutely! Make sure that the chicken is cut into smaller pieces, small enough so they will cook in the same amount of time it takes for the rice to cook. You also want to place it in the bottom of the pot, under the uncooked rice, to ensure it cooks evenly and stays moist.

Is it OK to cook chicken in a rice cooker?

Yes, even a very basic rice cooker can produce perfectly cooked chicken, thanks to its ability to regulate temperature and cooking time. Plus, the steam created in the rice cooker helps keep it moist and tender. Think of it as a slow cooker, but faster and with less cleanup. Before serving, make sure to check the internal temperature (165°F) to ensure it’s safe for consumption.

Is rice cooker better than boiling?

In terms of convenience, definitely yes. Boiling rice requires constant attention to prevent it from burning or overcooking. With the rice cooker method, you won’t have to worry about that as it automatically switches off once the cooking is done. It also frees up space on your stovetop, so you can focus on other dishes or relax while the rice cooker does its job.

Rice Cooker Chicken and Rice

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I love rice cooker meals. This one is a super easy, one-pot meal that’s packed with flavor. This Rice Cooker Chicken and Rice the best weeknight meal. Everything cooks together in the rice cooker, so there’s minimal cleanup, and the result is tender, juicy chicken, perfectly cooked rice, and a savory sauce that ties it all together. Trust me, this is the kind of comfort food you’ll want on repeat!

Author: Carmen Spillette
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: serves 2 people
Category: Mains
Method: Rice Cooker
Cuisine: Aisan

Ingredients

3 boneless, skinless chicken thighs, sliced into bite-sized pieces

2 cups jasmine rice, rinsed

1 1/2 cups water or bone broth

6 shiitake mushrooms, sliced

2 cloves garlic, minced

1 tbsp ginger, julienned

2 stalks green onion (white and green parts separated)

Optional: frozen edamame beans, frozen corn

Sauce:

2 tbsp low sodium soy sauce (or tamari)

1 tbsp sweet soy sauce (kecap manis)

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey

1 tsp white pepper (sub: black pepper)

Garnish:

Chili crisp

Green parts of the green onion, sliced

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Instructions

Prep The Ingredients: Rinse the jasmine rice until the water runs clear. Set aside. Slice the chicken thighs into bite-sized pieces. Mince the garlic, julienne the ginger, and slice the green onions, keeping the white and green parts separate. Slice the shiitake mushrooms. If using edamame or corn, have them ready.
Mix The Sauce: In a small bowl, combine the low-sodium soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey, and white pepper. Set aside.
Assemble The Dish: In your rice cooker, add the sliced chicken, white parts of the green onion, minced garlic, julienned ginger, shiitake mushrooms, and any optional additions like edamame or corn. Pour the sauce over the mixture and stir to combine everything well.
Add Rice and Liquid: Lay the rinsed jasmine rice evenly on top of the chicken and vegetable mixture. Do not stir. Gently pour the water or bone broth over the rice, making sure it’s evenly distributed.
Cook: Close the rice cooker and select the “Cook” setting. Allow the rice cooker to run its full cycle.
Serve: Once the rice cooker finishes, fluff the rice gently and plate the dish. Garnish with the green parts of the green onion and a spoonful of chili crisp for extra heat and flavor.

measuring spoons

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Notes

You can use any vegetables you have on hand.