Ingredients
Scale
- 4 chicken thighs, skinless
- 2 cups jasmine rice, rinsed
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
Instructions
- Season the chicken thighs by combining salt, black pepper, paprika, thyme, and olive oil in a bowl, then rub onto the chicken.
- In the rice cooker, add the rinsed jasmine rice and chicken broth.
- Layer the seasoned chicken thighs on top of the rice evenly.
- Close the rice cooker lid and set it to cook. Allow it to sit for a few minutes after cooking before opening.
Notes
- Leftover rice cooker chicken can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, microwave or use the rice cooker for a quick meal prep solution.
- You can freeze leftovers for up to a month.
- Enhance the dish with vegetables like peas or bell peppers for added nutrition.
- Use flavored broth for increased flavor.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg