Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 medium yellow onion, chopped (approximately 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed (200g)
  • 2 cups chicken broth (475ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup frozen peas (optional) (75g)
  • 2 tablespoons chopped fresh parsley (optional)
  • Lemon wedges (optional)

Instructions:

  1. Heat olive oil in the rice cooker (if your rice cooker has a sauté function). Add chopped onion and cook until softened. Add minced garlic and cook until fragrant.
  2. Add chicken pieces to the rice cooker and cook until lightly browned on all sides.
  3. Add rinsed rice, chicken broth, thyme, rosemary, salt, and pepper to the rice cooker. Stir to combine.
  4. Close the rice cooker lid and set it to the 'cook' function. Cook until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  5. Once the rice cooker switches to 'warm,' let the mixture sit for 10 minutes. Fluff the rice with a fork.
  6. Stir in frozen peas (if using) and let them warm through for a minute or two.
  7. Garnish with fresh parsley (if using) and serve with lemon wedges, if desired.