[Just put everything in the rice cooker!] Tender chicken thighs! Chicken pilaf where both the main dish and rice are ready before you know it.

 

Ingredients (3-4 servings):

Rice 2 cups

[A] Consommé powder 2 teaspoons

[A] Soy sauce 1 teaspoon

[A] Salt 1/3 teaspoon

[A] Black pepper to taste

Water as needed

Mixed vegetables 50g

Chicken thigh 1 piece

Butter 10g

Instructions:

 ① Place the washed rice and [A] in the inner pot of the rice cooker. Add water up to 2-3mm below the 2-cup mark and mix. Place the mixed vegetables and chicken thigh skin-side down on top and cook as usual.

Point:

Since moisture will come out of the chicken and mixed vegetables, the key is to add slightly less water than the 2-cup mark. This prevents mushy rice and results in a fluffy texture. Placing the chicken thigh skin-side down allows the flavor and fat to spread throughout the rice, resulting in a rich and flavorful dish. ② Once cooked, add the butter, then gently mix in the shredded chicken thigh meat, cutting it as you go. Done!