Recipe for preparing delicious chicken with rice in a Redmond slow cooker. Steamed rice with chicken in a slow cooker Rice with chicken in a slow cooker

It’s no secret that not long ago a great helper appeared in our kitchens – a multicooker. It saves our precious time that we would have to spend at the stove.

After all, the rhythm of modern life moves at great speed, and we only have two hands. It will not be possible to cook dinner, play with the children, or do some other necessary things at the same time, so that both processes are completed efficiently. And this pan practically frees you from cooking, at least nothing will burn or “run away”.

There is a huge selection of all kinds of kitchen appliances on store shelves. Various functions ensure quick and, most importantly, tasty preparation of a huge range of dishes, from soups to various desserts. Each of them, of course, has its own peculiarity, since they have different sets of programs, but it is quite possible to adapt any recipe to your slow cooker.

Mostly people use Redmond, Polaris or Vitek brand pans. Each of them is quite easy to understand. If you are the happy owner of this technique, then this article will help you choose a delicious everyday recipe and feed your family a satisfying lunch or dinner.

Let's see what can be prepared from a combination of the most common available products that are probably found in every home. Well, if not, there will be no problem replenishing your supplies and enjoying a hot, delicious second course from the miracle casserole.

I really love cooking this dish! The aroma during cooking is simply amazing. And most importantly, it’s very tasty. If you cook in a slow cooker, it also turns out quickly, which is so valuable in our time.

So, if you decide to cook chicken with rice and vegetables, then this is a great idea!

Any part of the carcass is suitable for this dish, but it turns out very tasty with fillet. If you want the cereal to be more crumbly, use long-grain steamed grain; it will not form a lump after cooking.

Let's move on to the most important thing, let's cook!

Ingredients:

• Long grain rice – 1 cup
• Chicken fillet (you can also use wings, drumsticks) – 250 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sweet pepper – 80 gr.
• Zucchini – 100 gr.
• Sunflower oil – 3 tbsp.
• Water – 2.5 cups
• Dill – 2 tbsp.
• Ground coriander – 0.5 tsp. (or other favorite spices)
• Salt - to taste.

Preparation:

1. Let's get started! Peel the onion and finely chop it. It is best to cut it into smaller cubes. This way it will simmer well and will not be visible at all in the dish, and in this state it will better give up all its juice to other components.

2. Turn on the “Frying” mode in the pan and heat the sunflower oil in the bowl. After it warms up slightly, you can add the onion and fry it for about 4 minutes.

In this case, it is better to be somewhere nearby to monitor its condition and stir it in time. He should no longer fry, but simmer. That is, become softer and slightly transparent.

3. Add carrots, grated on a coarse grater, to the onion. If desired, you can chop it finely, just like we cut it into pilaf. Mix everything and simmer until the carrots are soft.

4. Cut the zucchini into cubes. If you wish, you can choose any other cutting option, the main thing is that the pieces do not turn out too large.

In winter, when zucchini is expensive, you don’t need to add them. Or replace it with frozen green beans. By the way, it turns out very tasty.

5. Free the pepper from seeds, wash and cut into strips. For beauty of perception, take a bright red fruit; it will not only give a delicious sweet juice, but also give bright color to the whole dish.

6. Add zucchini and pepper to the bowl of the pan, stir and simmer for 2 - 3 minutes.

7. Cut the fillet into small pieces. In principle, you can use any part of the carcass. At the same time, you can remove the skin from them if you want to get a lighter version of the dish. Or leave it if you want it to be more satisfying and nutritious.

8. Add meat to vegetables. Sprinkle with ground coriander, salt, dill. In this version, coriander will be the most suitable spice. It goes very well with tender meat, rice, and vegetables.

Although I like to add a good pinch of cumin here too.

9. Pour in the previously cooked and well-washed rice. If it is possible to use steamed one, it will be very good. It does not boil over and remains intact and beautiful. By the way, it also takes much less time to rinse.

It is not necessary to mix the products, although you can too if you wish. But this way the cereal is as if on a vegetable bed, and this is very good for it. It will not burn to the bottom, and will be well saturated with all the juices that rise to the top and aromas.

10. Fill everything with warm water. On the timer we turn on the “Pilaf” mode, the time will be 30 minutes.

11. After the time has passed, let it stand for about 10 minutes so that the cooking process “calms down” and the dish rests.

Unique rice with chicken and vegetables can be served. A hearty and tasty dish for the whole family, ready! Bon appetit!

Chicken pilaf with rice (cooked in Redmond multicooker)

Pilaf is prepared very similarly to the previous dish.

- This is one of the most popular dishes in our country. And although the roots of its origin go to the East, this food has been adapted to Russian cuisine. There are many variations of preparation - different types of meat are combined with any type of cereal. All this gives each of them a special taste.

And of course the cooking method can also be different. Moreover, it also depends on how the food turns out. It is believed that the traditional method of cooking is carried out in a cauldron. But pilaf is also prepared in ordinary pots, pans, and also in multicookers.

Cooking your favorite dish in the latter is what we offer today. Prepare it carefree and quickly!

Ingredients:

• Chicken fillet – 300 gr.
• Steamed rice – 260 gr.
• Carrots – 1 pc.
• Sunflower oil – 35 gr.
• Onions – 1 pc.
• Garlic – 3 cloves.
• Spices to taste.

Preparation:

The huge advantage of this recipe is that once all the ingredients are in the slow cooker, we don’t have to do anything. You will be able to calmly go about your business. Our assistant will do everything on her own!

So, let's begin preparing the products we need. There are not very many of them, so you can immediately put them in the bowl.

1. Peel the onion and finely cut it into cubes, or very thin half rings if it is not large in size. Place in a bowl.

Wash the carrots under running water, peel them and grate them on a coarse grater. She goes after the bow.

In general, it is better to cut the carrots into very thin, long strips... But today we have a quick option, so we choose a grater.

2. Cut the fillet on a cutting board; it is best to chop it into small pieces. This way everything will cook much faster. And we also place the slices in the bowl with the vegetables.

3. The next step is to pour in the rice, but first of all, be sure to rinse it under water. The better you “bathe” it, the more crumbly the pilaf will turn out. Water will wash away the gluten, and the cereal will not stick together during cooking.

You can purchase the steamed type for these purposes; it practically does not stick together at all, cooks quickly and is very tasty. This is a great option for cooking pilaf!

4. Place the cereal on top and level it over the surface. Don't mix!

5. Fill all the products with warm water (330 ml) and also at this stage add your favorite seasonings and garlic if desired.

For this oriental dish, the ideal seasonings would be coriander and cumin, and if you like it spicier, then add pepper.

6.That’s it, all that remains is to set the “Pilaf” mode and wait for the end of cooking..

This dish turns out very tasty, with a wonderful smell and appearance. It was prepared in a Redmond slow cooker and the cooking time was 1 hour.

Delicious chicken with rice, stewed in creamy sauce

Well, who among us doesn’t like to eat delicious food? Yes, I think that’s absolutely everything! Chicken with crumbly cereal in a creamy sauce will not leave anyone indifferent.

The delicate, soft taste that the cream gives will be remembered for a long time. The recipe is so simple that you can cook it very often, even for lunch or dinner. In addition, a multicooker will help you prepare this dish easily and simply.

We will prepare the dish again in Redmond brand cookware.

Ingredients:

• Chicken breast – 1 pc.
• Tomato – 1 pc.
• Onions – 1 pc.
• Cream with at least 20% fat content – ​​200 ml.
• Sunflower oil – 3 tbsp.
• Salt, pepper - to taste.
• Rice as a side dish – 1 cup.

Preparation:

1. We begin preparing the ingredients for preparing the dish. It is advisable to have everything at hand so as not to forget anything.

Wash the tomato well and cut it into cubes on a cutting board. We try to do this with a sharp knife so that the juice does not spread all over the board.

2. Peel the onion and cut it into the same small cubes. The smaller we cut it, the less visible it will be in the dish. And the more juice it can give to all other components.

3. The next step is to cut the fillet into small pieces. If your breast was on the bone, then it is advisable to remove it. Our dish will turn out juicy, tender, and there will be no place for bones here!

4. The cutting is ready and you can proceed to the next stage. Pour oil into a bowl, set the “frying” mode and pour the onion into it. After it has simmered on the fire for a couple of minutes, we send the tomato to it.

Simmer everything together for 5 - 7 minutes, until the tomato pieces become soft.

5. Place the chicken pieces into the bowl and simmer for a couple more minutes. During this time, the pulp should be saturated with tomato juice.

6. Add cream and stir the resulting mixture. If you don’t find them in the refrigerator, you can replace them with sour cream. It will also turn out very satisfying and tasty.

7. That's almost all! Set the chicken frying mode for 10 - 15 minutes, depending on the size of the pieces you cut the fillet into.

8. Now it remains to decide on the cereal. You can add it to the slow cooker along with the breast, but in this case you will need to cook it until tender, that is, 20 - 25 minutes. Or you can boil it separately and serve it as a side dish.

I like this option better.

The combination of all these products is so suitable that your family will repeatedly ask you to cook rice with chicken in creamy sauce.

Chicken thighs with rice and sweet corn in the Polaris slow cooker

And this dish is simply a storehouse of vitamins, since it contains the most vegetables. It’s always interesting to prepare a variety of options, perhaps not even standard ones. But you must admit that in experiments sometimes there are bad luck.

This recipe is not one of them! Everything will be very tasty, and the aroma from the pan will spread not only throughout the kitchen, but throughout the entire apartment.

The set of products, again, is not at all complicated, everything is within reason and affordable. And most likely it will be found in the kitchen of any housewife.

So, let's see what this second one consists of.

Ingredients:

• Chicken thighs – 6-7 pcs.
• Tomato – 1 pc.
• Onions – 1 pc.
• Red bell pepper – 1 pc.
• Carrots – 1 medium.
• Sweet corn (canned) – 100 gr.
• Canned green peas – 100 gr.
• Steamed rice – 300 gr.
• Salt, pepper - to taste.
• Garlic – 1 clove (optional).
• Sunflower oil - 2 - 3 tbsp. spoons.

Preparation:

In previous recipes, we increasingly cooked fillet dishes, but here I will tell you how you can stew a delicious dish of thighs. We will also change the cooking scheme.

1. Wash and dry the thighs. It will be better if we peel off their skin. A lot of subcutaneous fat accumulates here, and even if the skin is removed, a small amount of it will remain on the pieces. This is quite enough to get the desired taste. And no more is needed.

We don't need extra calories.

Sprinkle the meat with your favorite spices, or take special seasonings for chicken. You can also immediately add ground black pepper here. It will give a slight piquancy to our dish.

2. Pour sunflower oil into a bowl and select a program for stewing chicken. Close the lid and wait 2 minutes for the oil to warm up.

Then quickly lay out the pieces around the perimeter in one layer and close the lid.

3. After 5 minutes, turn the thighs over to the other side so that they are evenly fried on both sides.

4. After another 5 minutes, remove the pieces using a spatula and set aside. Now we will cut and fry the vegetables. To do this, we need to prepare onions, tomatoes, carrots and bell peppers. Wash everything thoroughly, remove the skin from the onion, peel the seeds from the pepper, remove the stem from the tomato and cut everything into small cubes.

It is better to cut the carrots into small cubes or strips.

5. Immediately place all the ingredients into the multicooker bowl and fry for 3-4 minutes while stirring. You need to give them the opportunity to soften slightly and combine with the juices.

The result is a beautiful and tasty-smelling roast.

6. To add rice, measure it with special multi-glasses; they should just contain the required 300 grams. We definitely wash it.

If you have it steamed, then rinsing it will be quick, but with regular one you will need to tinker. You will need to rinse it until all the gluten is washed off. This can be determined by the transparency of the water.

7. Gently mix all the ingredients, being careful not to mash the delicate vegetables.

8. Place pre-fried pieces of meat on top of this beauty. They turned out slightly fried and golden brown and it all looks very beautiful.

9. Fill the components with water in the amount of 3 multi-glasses. It must be hot. We select the cereal mode, it is 35 minutes.

10. When the time is up, open the lid and take out the thighs again. Now we need to add the canned corn and peas. Since this is a ready-made product, we don’t need time to cook for a long time.

If you have fresh corn and peas, then you can add them at the stage when we stewed other vegetables.

11. Mix everything and close the lid again. We don’t set any modes anymore, we just give the ingredients a chance to warm up. Then put it on plates and serve. The dish, with its aroma and appearance, simply calls for you to try it as soon as possible.

As you probably noticed, even despite the step-by-step preparation, we still save time. If we did all this separately, it would probably take longer and require more effort. And how many dirty dishes would accumulate? It's scary to even imagine!

The easiest recipe for rice with chicken breast and broccoli

A very unusual dish that you should definitely try. Everyone knows that broccoli contains many beneficial vitamins for our body. Cooking it in a slow cooker allows you not to lose nutrients.

And when combined with chicken and cereal, it turns out to be a very tasty combination.

This is perhaps one of the simplest recipes. Here you just need to load all the ingredients into the bowl and run the program.

Therefore, in order not to waste time, prepare the necessary products in advance and start cooking.

Ingredients:

• Chicken breast – 1 pc.
• Broccoli - 5-6 inflorescences.
• Steamed rice – 1 cup.
• Sunflower oil – 2 tbsp.
• Salt, pepper, spices - to taste.

Preparation:

1. Rinse the cereal well under running water. You can set the pressure to low and put the rice in a bowl under it, so it will wash itself while we do other preparations.

2. Disassemble the cabbage into inflorescences; if desired, they can be cut into smaller pieces.

Instead of broccoli, you can use cauliflower.

3. Remove the bone and, if desired, skin from the breast and cut it into small pieces.

4. Grease a bowl and add chicken, broccoli and grains. Add your favorite spices and fill the food with water (200 ml). That's all, now we set the “Stewing” / “Pilaf” mode.

In about 30 minutes the dish will be ready to serve. Place on plates and eat with pleasure.

Video on how to cook marinated chicken legs with rice in a Vitek multicooker

If you like more savory dishes, you can marinate the chicken before frying and stewing. And you can do this with regular spices. The marinating time can be 1 hour or the whole night.

Another interesting detail of this dish is that in addition to water, at the final stage of cooking we pour milk mixed with garlic into the contents.

In my opinion, a very interesting find!

And look how beautiful we turned out. And of course the taste is simply amazing!

Housewives who have a multicooker know how much easier it is to cook tasty and simple meals with such an assistant. Most often, you just need to place the necessary ingredients in the bowl, turn on the desired mode and wait for the sound signal indicating that the dish is ready.

Today I shared with you my favorite chicken and rice recipes. Using them, you can easily feed your family a tasty and aromatic dish.

I sincerely hope that you will take note of these decisions and use them to prepare a tasty and healthy dish in the future. Any multicooker is suitable for cooking, just adjust everything to suit your assistant.

Bon appetit!

A multicooker is a convenient device with a wide range of profiles. In it you can bake a delicious pie, fry potatoes, prepare first courses and much more delicious things. Here are some recipes.

Chicken with rice

The “chicken with rice in a slow cooker” dish, which we will now do, is very similar to ordinary pilaf. Only if for pilaf you first need to stew the meat, fry it, and cook the cereal, then for our recipe you need to spend half as much time. Let's get started! Prepare the meat first. The carcass should be cut into portions. To make the dish more tasty, you can marinate them a little in advance - this chicken will turn out more tender and soft. The number of pieces depends on the number of eaters or is taken arbitrarily. But you will need strictly 400 g of rice and 800 ml of water. You can measure bulk and liquid products with a special measuring cup - it should be included with the device. Also take 2 medium carrots, 1 onion, spices and seasonings, salt. If you wish, you can add 3-4 cloves of garlic - for smell and spiciness. Don’t forget about hot pepper - since chicken with rice in a slow cooker turns out similar to pilaf, then the traditions of oriental cuisine must be followed.

If you wish, you can add a few tablespoons of vegetable or butter. The cooking process is as follows: meat is placed in a pan, then a layer of onions and carrots, which need to be finely chopped. Add chopped garlic there. Distribute the vegetables evenly. Since chicken and rice are being cooked in a slow cooker, immediately add the cereal, also in an even layer. Add the spices last. What about salt? You can dissolve it in the water you pour over the food. Let the solution be quite saturated - rice absorbs a lot of salt, so don’t be afraid to overdo it. Pour oil into the water if you wish. Pour the mixture over your workpiece and cover with a lid. The mode that needs to be set is “pilaf”. When your rice with chicken in the multicooker is ready, the device will give a corresponding signal. After preparing this dish several times, you will be able to guess by eye the optimal ratio of ingredients. Sprinkle the finished dish with fresh herbs!

Chakhokhbili chicken with rice

If you have a slow cooker, chicken and rice recipes (interesting and tasty) are easy to find. We offer this: a mixture of Georgian and Uzbek cuisine, chicken chakhokhbili with rice on the side. You should prepare: rice - 350-450 g; chicken - 1.5 kg; tomatoes - 1 kg; onions - 2 heads (2 white, pungent and 2 blue, mild); sunflower oil; salt; seasonings; hot black and red pepper. Greens are a must. Prepare the dish as follows: chop the chicken into small pieces, remove the skin. Finely chop the onion. Pour boiling water over the tomatoes, peel them and grate (or finely chop).

Place the onion with a few tablespoons of vegetable oil in a cooking container, add chicken meat on it, add a little water. Turn on the “milk porridge” mode for 20 minutes. After the specified time, lift the lid, salt the dish, pour in the spices, pour in the tomato, add the herbs and close again until the beep. Separately, place the cooked rice on a dish, place the meat pieces around it, and pour the gravy that formed during cooking on top. Bon appetit!

If you are very busy and have very little time to cook, but you don’t want to feed your loved ones only semi-finished products from the store, cook rice with chicken and vegetables in a slow cooker. The technology will do almost everything for you, and your family will be very happy. The dish turns out very tasty, healthy and satisfying.

Fragrant, tender chicken and fluffy rice, and even with juicy, bright vegetables - once you cook it, you will do it very often, because your family will go crazy about this simple and surprisingly tasty dish.

Taste Info Second: cereals

Ingredients

• Chicken legs – 4 pcs.;
• Rice – 1 glass;
• Mexican mixture – 200 g;
• Water – 2 glasses;
• Vegetable oil – 2 tbsp. l.;
• Salt;
• Pepper.

How to cook rice in a slow cooker with chicken and vegetables

Wash the chicken legs well under running water (if they were frozen, you need to defrost them first) and rub them generously with salt and pepper.

Place them in a multicooker bowl with vegetable oil pre-poured into it and fry until golden brown using the “Baking” or “Frying” mode on all sides. On “Baking” this will take us about 20 minutes (you can cover and turn every 3-5 minutes), on “Frying” it will take about 10 (we don’t move away, we monitor the process and turn it over on time).

Now let's let the multicooker rest. Place the vegetable mixture directly from the package on top of the fried legs. There is no need to defrost the mixture in advance.

Rinse the rice several times until the water runs clear. We also pour it into the bowl. Do not mix with the other ingredients, leave it like that.

Fill all the ingredients with water. Add salt and pepper to taste.

We close the rice with chicken in the multicooker with a lid, select the “Rice” mode (in some devices it may be called “Pilaf”) and do not open it until the signal.

As soon as the crumbly rice with chicken is ready, immediately mix it and serve it hot. You can decorate it with sprigs of greenery. It will be delicious to eat this rice as a separate dish or with the addition of fresh or canned cucumbers and tomatoes.

Rice with chicken and mushrooms in a slow cooker

If you have already cooked rice with chicken in a slow cooker and liked this dish, add mushrooms to it and get a new, even brighter taste. Stewed chicken with rice and mushrooms will turn out incredibly tender and nutritious, and will give you energy for a long time. If the dish is presented beautifully, it is quite suitable for a holiday dinner. With minimal time investment, you can please and surprise your guests.

For an incredibly tasty dish that can be prepared as often as you like, no special ingredients are required. The combination of chicken, mushrooms and rice can be called classic. Simple, inexpensive, delicious and, most importantly, fast!

Ingredients:

• Chicken fillet (you can also use legs or thighs) – 400-500 g;
• Mushrooms (preferably champignons) – 200 g;
• Long rice – 400 g;
• Onion – 1 large head;
• Vegetable oil – 3-4 tbsp. l;
• Water – 800 ml;
• Pepper, salt - to taste.

Preparation:

1. Wash the chicken under running cold water and cut into small pieces. Place in the multicooker bowl, where oil has already been poured, and fry on all sides until golden brown in the “Frying” mode.
2. At this time, peel and wash the onion, cut it into quarters of rings. We clean the mushrooms, wash them and cut them into slices.
3. When the chicken pieces are browned, temporarily remove them from the bowl and add the onion into it. Fry it a little and add mushrooms to it, continuing to fry.
4. After the mushrooms and onions are fried, add the chicken back to them.
5. Wash the rice and add it to the bowl with the prepared products, leaving it on top without stirring.
6. Now add salt, pepper, add water and leave the chicken fillet with rice and mushrooms to simmer in the multicooker on the “Pilaf” or “Stew” mode for 40 minutes.
7. After turning off, you can leave the dish to “cook” in the “Warming” mode for another 20 minutes. We take out a bowl of ready-made crumbly rice with chicken from the multicooker and serve it either by mixing everything immediately on a large platter, or in small bowls, trying to place the rice first, and then the mushrooms and chicken on top. We decorate with any greenery, and an excellent festive dinner is guaranteed.

Teaser network

Rice with chicken in soy sauce in a slow cooker

Fans of savory dishes, such as Chinese cuisine, should try cooking rice with chicken in a slow cooker in soy sauce. The dish is at the same time simple, tasty, and somewhat exotic due to the peculiarities of its preparation. Almost no time or effort is required, and the rice will acquire a taste completely different from the traditional one.

Ingredients:

• Chicken (fillet or legs) – 500 g;
• Long grain rice (preferably steamed) – 2 cups;
• Soy sauce – 4 tbsp. l.;
• Vegetable oil (preferably sesame oil, but if you don’t have it, you can use any) – 2 tbsp. l.;
• Dried ginger (powder) – 1 tsp;
• Honey – 1 tsp;
• Garlic – 2-3 cloves;
• Water – 4 glasses.

Preparation:

1. Take the chicken and wash it thoroughly under running water. If it is fillet, cut it into small squares; if it is legs, use it whole, after removing the skin.
2. Dry the washed meat and place it in the multicooker bowl, where sesame oil and soy sauce have already been poured. Grind the garlic, add it to the chicken, put honey there and add grated ginger. Mix well with your hands, slightly rubbing the mixture into the meat. If you have time, let it marinate a little (20-30 minutes) so that the chicken better absorbs the aroma and taste of the seasonings.
3. At this time, rinse the rice well in cold water (drain the water at least 5 times, then the excess starch will be washed out and the rice will be clean and crumbly). Add it to the bowl with the prepared ingredients, but do not mix with them.
4. Fill the stacked products with water, close the multicooker lid and set the “Pilaf” or “Rice” mode. In different models of multicookers, the cooking time may vary. On average it is an hour. If you are using chicken legs, you can fry them a little before adding the rice, but this will make the chicken and rice stew taste a little different than the original recipe. However, both options are worth trying.
5. Place the finished dish on plates using a round mold or bowl (lay it out and turn it over) and decorate with herbs.

Note to the owner:

• When cooking rice with vegetables or any other food in a slow cooker, do not mix them together. This will allow the rice to absorb all the flavors and remain crumbly. The liquid envelops each grain of rice, making it soft and juicy, without them sticking together.
• When using soy sauce, there is no need to add additional salt to the dish, since the sauce itself is quite salty.
• When cooking, you can add curry to the rice (except for the method with soy sauce), then it will acquire a pleasant golden color.
• Five minutes before readiness, you can add a chopped clove of garlic to 50 ml of milk (or cream) and pour this milk-garlic sauce over the rice. It will turn out very tasty!
• Alternatively, you can try cooking chicken and rice separately. Place the chicken on the bottom of a bowl with oil and seasonings, and steam the rice on top. Turn on the “Baking” mode. All the juice and aroma evaporating from the chicken will saturate the rice, and thus you will get two independent dishes. Then the meat can be eaten as desired either with this rice or with another side dish. It’s the same with rice - some people will want to eat it just with vegetables, while others will put chicken on their plate.
• If you like fluffy rice, choose parboiled rice or rinse regular long grain rice well. If you prefer a more viscous, mushy consistency, use round.
• If you want your chicken rice to have an oriental flavor, add a little saffron.
• It is better to take chilled chicken for this dish, as the liquid will quickly evaporate from frozen and it will become dry. If you do have a frozen one, defrost it in advance in the refrigerator (remove it from the freezer overnight), and then quickly fry it at maximum temperature (on the “Fry” mode) so that the juice is “sealed” inside.
• It is advisable not to chop the carrots and onions too much, otherwise they will boil too much during the preparation of the dish.
• The names of programs and cooking times (depending on power) may differ in different multicookers, so during the cooking process, use the instructions and recipes from your multicooker, selecting ingredients that are similar in composition, or simply look under the lid periodically to check the readiness of the dish. Once you find the time, write it down and next time you will cook chicken rice without any difficulty.

A multicooker is a great helper in the kitchen. With its help, even from a small amount of ingredients you can prepare very tasty dishes. Rice with chicken is very easy to prepare and comes in handy when someone in the family doesn’t like pilaf.

Prepare the necessary products.

Cut the chicken fillet into pieces approximately 1.5 x 1.5 cm. Season with salt. Sprinkle with seasonings to taste. Leave in the refrigerator for half an hour.

Rinse the rice well. The water should be clear.

Pour some vegetable oil into the multicooker bowl.

Turn on the multicooker to the “Frying” mode. Fry the chicken for 10 minutes, turning it occasionally so that it is browned on all sides.

Finely chop the onion. Add it to the chicken and cook for about 5 minutes more.

Switch the multicooker to the “Stew” mode. Pour rice into it.

Fill the rice with water. Close the multicooker lid and simmer for 1 hour.

If desired, you can add a piece of butter to the finished rice and mix everything well.

Delicious rice with chicken is ready.

Bon appetit!

Chicken with rice turns out incredibly tasty in any multicooker (Panasonic, Redmond, Polaris, etc.). Any part of the chicken will do: fillets, thighs, legs, necks. Rice can be used in round or long form. Round rice with chicken in a slow cooker will have a more viscous consistency, and long rice will be more crumbly. The proposed recipe for chicken with rice for a slow cooker is the simplest and most delicious. Check out these other recipes: , .

Ingredients for chicken with rice in a slow cooker:

• 500 g chicken;
• 2 cartoons glasses of rice;
• 1 large carrot;
• 1 large onion;
• 4 cartoons glasses of water;
• salt and spices to your taste.

Chicken with rice in a slow cooker: recipe

To deliciously cook chicken with rice in a slow cooker, you can first marinate the chicken parts in your usual way.

Rice should be sorted thoroughly to remove any debris or stones. Rinse the rice with water until the water runs clear.

Peel the carrots, wash and cut into slices. It is better to finely chop the peeled and washed onion. Start placing food in the bowl of your multicooker.

Pour a little vegetable oil into the bottom if the chicken pieces are not fatty. Place chicken pieces in a bowl. Make the next layer of onions and carrots.

Select the “Pilaf” mode using the menu button. No time to set. The multicooker operates automatically in this mode.

Press the start button. You can do your favorite things. A signal will be heard when the chicken and rice in the multicooker is cooked. You can decorate with greenery. Bon appetit!

Chicken with rice in a slow cooker - video on how to cook

Enjoy watching!

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