Category: Rice Cooker

I finally got around to converting the Sriracha yardbird to a rice cooker version.  Of course I did not have Sriracha tomatoes, so regular it is.

• chicken thighs mostly defrosted.
• 1 can of fire roasted tomatoes
• 1 bay leaf
• 1/2 tsp cummin
• 5 toes of crushed garlic
• 1/2 onion sliced.
• 1 tbsp paprika
• 2 tbsp dried oregano
• 2 tbsp dried cilantro

Measure ingredients carefully by shaking jars at pot until you get just the right amount.  Vegetables on top no need to stir.    Push the button to cook and let go for 15 minutes.   I went and read a book while I waited.   Stir and 15 minutes on the warm setting until the chicken was cooked.  Pull out chicken and shred in bowl while the sauce is back on cook to reduce liquid.   Add the shredded chicken back and 15 more minutes on cook or until the sauce is the thickness you desire.   Serve as tacos or on a bolillo roll as a torta with refried black beans or cheese and jalapenos

Chicken Teriyaki is easy to cook, and you can do it in the rice cooker.   I use a variation on an easy recipe that uses Coca-Cola,  but I use pineapple juice instead of orange juice.  Here it goes.

• ~9 mixed flats and drums wing pieces.
• Juice from one can of pineapple chunks about 1/3 of a cup.
•  1/4 cup of Coca-Cola from their great mini size.
• 1/4 cup of dark soy sauce.
• Garlic to taste.
• Ginger to taste if you have it today I didn’t.
• 1 tsp of corn starch (reserved )
• 2 tbsp of water (reserved)

As always, start the second rice pot with rice.  Throw it all  but the reserved items in the rice pot and hit the button.  Set a timer for 15 minutes.  Stir the wings at 5 minute intervals to ensure even cooking.   At 15 minutes remove the chicken from the pot and add the corn starch dissolved in the water to thicken the stock, you can use a bit more or simmer it longer before adding the chicken back if you want a thicker sauce.  Bring back to a boil on the cook setting, and then re-introduce the chicken to coat.   set Cooker to “Keep Warm” and wait on the rice.

Just one pot, and no need for a stove.    Remember to keep the pineapple chunks for dessert or to cook fried rice with the left over rice.

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.