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–+ servings

Rice Cooker Chicken

Print Recipe
Course Main Dishes
Cuisine Asian Inspired
Keyword rice cooker chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 servings
Calories 311
Author Michelle

Ingredients

For the chicken marinade

  • 3 chicken thighs boneless, skin on
  • Salt and pepper
  • 2 tbsp coconut aminos
  • 2 tsp rice vinegar
  • 2 tsp avocado oil

For the rice

  • 1 cup jasmine rice
  • 1 ¼ cup chicken broth
  • 1 clove garlic minced
  • 1 thumb ginger peeled and minced fine
  • Salt and pepper
  • 1 tbsp green onion

Instructions

  • Pat the chicken dry and season with salt and pepper in a bag or a shallow bowl. Top with coconut aminos, rice vinegar, and avocado oil. Transfer to the fridge for at least 20 minutes. You can also prep this a day ahead of time.
  • Add the rice to the rice cooker (or a fine mesh strainer) and rinse until the water runs clean. Pour the chicken broth over the rice in the rice cooker. Add the garlic, ginger, and salt and pepper.
  • Top the rice with the chicken thighs and marinade, making sure that the chicken is not overlapping. Top with green onion.
  • Place the lid on the rice cooker and set to cook (varies per rice cooker, but it should be around 20 minutes).
  • Once cooked, remove the lid and check the chicken for an internal temperature of 165 F. Fluff the rice and serve the chicken and rice together with a vegetable of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Adapted from traditional Hainanese chicken. 

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 22.1g | Protein: 31.5g | Fat: 9.6g | Fiber: 0.1g