Category: cooking

I love some “Buffalo wings”  but as i get older I’m too lazy to fry wings and they are harder on my system fried.   So, I am working on a technique to cook them in the rice cooker.  Here is my first pass.  I know lots of folks use the oven, but come on rice cooker is the future.   Yes I know these are not traditional as I did not have any Frank’s Red Hot.

• 9 Mixed chicken wings.
• 4 TBSP of Valentina salsa picante
• ~3 TBSP of butter
• 1/4 cup of Water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Caldo de pollo

Melt the butter in the microwave, and add the Valentina, water, and spices.  stir and set aside.  I browned the chicken in the rice pot to try and get some texture on the skin and remove some of the fat.   This was done in batches in my little rice cooker.  Once the skin got a little color I poured on the sauce and gave it 15 minutes on the “cook” setting and then switched it to keep warm while I posted this recipe before I forgot.    I let the simmer on keep warm with the lid off to thicken the sauce.  I will have to use less water next time.

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.