Name: Rice Cooker Chicken Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean Inspired
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 pounds); 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 1/2 cups long-grain white rice (such as basmati or jasmine), rinsed until water runs clear; 2 1/4 cups low-sodium chicken broth; 1 (15-ounce) can chickpeas, drained and rinsed; Zest and juice of 1 lemon (about 2 teaspoons zest and 3 tablespoons juice); 5 ounces baby spinach; Optional: lemon wedges and extra olive oil for serving

Method

8 steps

Pat the chicken thighs dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large, deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Place chicken skin-side down and cook until golden brown, 5–6 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate; it will not be fully cooked yet.
Reduce heat to medium. Add onion and cook until softened, about 3 minutes. Add garlic and oregano and cook until fragrant, about 30 seconds.
Stir in rinsed rice and cook for 1 minute, coating the grains. Pour in chicken broth and add chickpeas, lemon zest, and lemon juice. Stir well and bring to a simmer.
Nestle the chicken thighs skin-side up into the rice mixture. Cover, reduce heat to low, and simmer gently for 20 minutes. Do not lift the lid.
After 20 minutes, remove from heat and let rest, covered, for 10 minutes. The rice will finish steaming and the chicken will continue cooking.
Uncover and check that the chicken reaches 165°F in the thickest part. If not, cover and cook on low for 3–5 minutes more, then check again.
Transfer chicken to a plate. Stir spinach into the hot rice until wilted. Taste and season with salt and pepper. Serve chicken over rice with lemon wedges and a drizzle of olive oil, if desired.

Recipe notes

Helpful tips

Rinsing the rice removes excess starch and helps keep the grains separate.
If your skillet is not oven-safe, keep it on the stovetop as directed.
For extra lemon flavor, add a squeeze of fresh lemon juice just before serving.

Equipment

Large deep skillet or Dutch oven with lid
Instant-read thermometer
Wooden spoon or spatula
Measuring cups and spoons

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to keep the rice moist.

Additional tips

Use a skillet with a tight-fitting lid to trap steam. Keep the heat low during the covered simmer to prevent scorching. Always verify chicken reaches 165°F before serving.

Rice Cooker Chicken Rice

Ingredients

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