Cooking in a rice cooker is great. You get home from a long day. Throw everything in the cooker like a slow cooker, but in the time it takes the second pot to cook rice, dinner is served. You can go and work on other projects.
Here is my Chicken Adobo Rice Cooker Recipe.
- two chicken thighs de-boned and cut into cubes.
- 2-3 bay leaves
- ~1 tsp of black pepper corns
- as much garlic as you can stand.
- 1/4 cup of soy sauce
- 1/4 cup of cane vinegar
- 1/4 cup water
- 2 tbsp Oil or fat.
First start a pot of rice in the other rice cooker. If you do not have two? why not? My little red non-stick cooker was less that $20 at target, which caries the Aroma now, but the Rival is at amazon. It is not a Zojirushi, but it cooks chicken great. More on the worlds best rice cooker another day, but I only cook rice in my Zojirushi so far.
Set up rice cooker and add Oil, bay leaves, pepper corns, and garlic. Push the button and put on the lid to “saute” the garlic and spices. If you lift the lid to stir you will likely have to hit the button again. While that is going cut up chicken. I normally freeze two boneless thighs in a easy to use single person portion. Two minutes in my tiny microwave is enough to allow me to cut them into cubes. 50% power or defrost in a normal microwave. They do not have to be completely unfrozen, and cut up easier if they are not. Once the chicken is ready into the rice cooker it goes. “saute” it briefly in the hot oil and spices. A little browning helps with texture, but I’m lazy just a stir and in goes the sauce. Add the soy sauce, vinegar, and water close the lid and wait for the rice in the other pot to finish.
There is a lot of talk about coconut milk which is not traditional(read not the way I grew up eating it), but makes a great addition to the sauce. Swap out the water for coconut milk to get a rich and creamy variation on the sauce.
Serve Chicken on top of hot steamed rice.