[MED] 5 min + 1 min
[RICE COOKING] [WHT]
[NORM] [3.0] 60 min
3 chicken thighs, skin-on and boneless, cut into 2" cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon garlic, minced
⅓ cup (50 g) onion, finely chopped
1 jalapeño pepper, seeded, finely chopped
½ medium tomato (60 g), diced
2 rice cups (360 ml) plain white rice, unrinsed
1¼ cups (300 ml) chicken broth
1 tablespoon kosher salt
½ tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground ginger
2 bay leaves
Cilantro and lime wedges
Season chicken with salt and pepper. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear chicken skin-side down. Sear until both sides are golden brown, about 5 minutes. Transfer to a plate and set aside.
In the same oil, sauté garlic, onion and jalapeño for 1 minute or until the onion is translucent.
Turn off heat, add tomato, rice, chicken broth, salt, and spices and stir once while cooling off.
Add bay leaves and seared chicken skin-side up and cover. Select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.
Once rice cooking is complete, uncover and fluff the rice. To serve, remove bay leaves, sprinkle chopped cilantro and lime wedges on top.
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