Rice with thighs in a slow cooker. Rice with chicken in a slow cooker. The easiest recipe for rice with chicken breast and broccoli

Rinse the thighs and place them in a deep bowl. Add salt and spices. Our recipe uses dry adjika, a homemade aromatic seasoning for meat, black and red ground pepper. Mix all ingredients thoroughly and leave the meat to marinate for 10-15 minutes.

Place the marinated thighs in the multicooker bowl.


Set the multicooker in the “without lid” mode and fry the meat until golden brown, about 10 minutes.


Then carefully turn the thighs over and fry on the other side, you don’t want them to be fully cooked, it’s important to get a nice crust.


Rinse the rice in cold water 2-3 times.


Sprinkle the rice with pilaf seasoning and ground red paprika.

You can also add other spices to your liking.


Mix the rice with spices and leave for 5 - 10 minutes.


Peel and wash the carrots and onions. Cut the onion into half rings and the carrots into thin slices.


Place the vegetables in the multi bowl on top of the fried thighs. Simmer a little without the lid, 5 minutes is enough.


Then place the spiced rice on top of the meat and vegetables.


Pour warm, but not hot, water over all ingredients! Taste for salt and add salt to the dish if necessary.


Close the lid and turn the steam release valve to the “Closed” position. Select the Meat/Chicken cooking program and cook for 15 minutes.


After the end signal, do not immediately open the lid; leave the rice and chicken in the multicooker until the pressure subsides.


Serve the finished rice hot with beautiful greens. Enjoy your meal!

Cooking a quick and tasty dish for the whole family is the dream of any housewife. Chicken with rice in a slow cooker is ideal. The recipe is simple, the ingredients are available.

Chicken meat goes well with rice and vegetables. Pilaf, casseroles, and soups are prepared this way. Rice is used to choose from - steamed, wild, brown. If desired, the food is prepared dietary or spicy, with spices. The classic cooking option is steamed.

Chicken with rice in a slow cooker - a simple steamed recipe

Thousands of delicious dishes are prepared in a slow cooker. Chicken rice is no exception. It will take a little time to prepare. You can cook in any multicooker model. All you need is a steam grate.

Ingredients:

• chicken fillet – 400 gr.;
• tomatoes – 2 pcs. (approximately 200 gr.);
• 70-100 gr. hard cheese;
• 1 tsp. chicken seasonings;
• 2 multi-cups long grain rice;
• 0.5 liters of cold water;
• salt - to taste.

How to cook step by step:

1. Rinse the chilled chicken fillet. Dry with paper towels. Do you have frozen meat? Soak it in warm water for a while, then wipe it off with a paper towel.
2. Cut the meat into steak pieces. The thickness of the portion is about 2 cm.
3. Add chicken seasonings and salt to the meat. Use finely ground salt, about 1 teaspoon.
4. Using your hands, rub the spices into the meat for a couple of seconds.
5. Place the pieces on the steamer rack in a single layer. The holes between the meat should remain free for steam to pass through.
6. Cut the tomatoes into slices. Place on fillets.
7. Pour 320 grams of washed long grain rice into the multicooker bowl. Do you have steamed rice? Take it for your prescription. Even brown or brown rice will do.
8. Pour cold water over the cereal. Add half a teaspoon of salt. Stir.
9. Place a grill with meat on top. Close the lid.
10. Turn on the “Rice” mode for 40 minutes. Does your model not have this feature? Use the Cereals program.
11. After cooking time, open the lid. Lazy rice is completely ready. And sprinkle grated cheese on the meat and tomatoes. It will melt immediately on hot foods. The dish can be placed on plates. The best addition to chicken and rice is fresh chopped herbs. Or chop vegetables for a salad.

Do you like to add garlic when cooking? Grind a couple of cloves and sauté in oil. Add to cereal. Garlic rice will be stewed perfectly and will be crumbly. And the delicious sweet-spicy aroma of a hot delicacy will spread throughout the kitchen!

Delicious chicken with rice and vegetables - recipe for Redmond

A tasty and healthy dish - rice with vegetables and chicken. With canned peas and corn, the food turns out to be super healthy and full of vitamins. The recipe uses chicken thighs. Do you have chicken breast? Feel free to use it in cooking.

Products:

• chicken thighs – 700 gr.;
• steamed rice – 320 gr.;
• bell pepper – 1 pc.;
• 1 tomato;
• 1 onion;
• 2 small carrots;
• clove of garlic;
• 100 gr. canned peas and corn;
• salt to taste;
• 0.5 tsp. freshly ground hot pepper;
• 500-550 ml hot water;
• 1 tbsp. l. vegetable oil.

How to cook:

1. Rinse the poultry thighs and dry them to remove moisture. Cut off skin and fat. Sprinkle with a teaspoon of salt and ground pepper. Using your hands, rub the spices into the meat. It is not recommended to add a lot of spices to this dish. So the main taste will remain the taste of vegetables with chicken. And rice will complement the combination favorably as a side dish.
2. Peel and rinse all vegetables. Finely chop the onion and garlic with a knife.
3. Cut the carrots into strips or cubes. Pepper cubes.
4. Cut the tomato straight with the peel. Want to replace fresh tomatoes with tomato paste? Great, take 1 teaspoon of paste or tomato puree.
5. Turn the multicooker on to frying mode. Pour in some vegetable oil. Wait a couple of minutes. Place chicken thighs in oil. Fry for 5 minutes on each side. Place the meat on a plate for now.
6. And pour the chopped vegetables into the oil. Sauté, stirring, for 3 minutes.
7. Rinse the rice several times. This will remove excess starch, and the grains in the finished dish will not stick together.
8. Mix cereal with vegetables. Place chicken on top. Fill with hot water. Add salt - 2 teaspoons. Cook on “Rice” or “Grains” mode for 35 minutes.

When the braising time is over, remove the chicken. And add canned peas and corn (without brine) to the rice with vegetables. Stir. Serve immediately while the dish is hot.

Don't have canned vegetables but have fresh sweet peas and corn? Sauté them along with the rest of the vegetables. Everything else is according to the recipe.

How to cook rice with chicken and zucchini in a slow cooker: dietary recipe

We offer you a delicious casserole with rice, zucchini and chicken. It’s easy to prepare – in the baking mode of the Polaris multicooker. But another model of kitchen appliances will do. For example, Panasonic. Cooking will not take much time.

The advantage of this recipe is that you can use leftover rice from the previous day’s side dish.

Ingredients:

• cereal – 150 gr.;
• hard cheese – 100-120 gr.;
• 400 gr. chicken breast;
• 1 yolk from a chicken egg;
• 2 tbsp. l. sour cream;
• 1 onion;
• 200 gr. zucchini;
• salt - to taste;
• sunflower oil – 1 tbsp. l.;
• parsley - a bunch.

Preparation:

1. Pour boiling water over the rice. Leave for 20 minutes. Rinse. Do you have any boiled cereal left over from the side dish? Take it, then you will need about 300 grams of boiled rice.
2. Trim the meat from the chicken breast. Rinse and dry. Chop into smaller pieces, or grind into minced meat in a meat grinder.
3. Chop the onion into cubes.
4. Peel the zucchini. Grate through a coarse grater. Squeeze out the juice.
5. Grind the cheese through a grater.
6. In one bowl, mix rice, meat, onion, zucchini. Add a pinch of cheese, yolk, sour cream. Add salt. Stir.
7. Grease the multicooker bowl with oil. Lay out the mixture of products. Sprinkle the remaining cheese on top.
8. Cook in the “Bake” mode for 40 minutes. Before serving, sprinkle chopped parsley over the casserole.

Rice baked with chicken and vegetables is a dietary dish. Suitable for baby and medical nutrition. It is permissible to replace hard cheese with cream, processed or curd cheese according to taste.

Chicken in a slow cooker with rice and cabbage

Do you like to surprise yourself and your family with delicious vegetable dishes? Right now. Choose an assortment of different vegetables. Add chicken and rice. All that remains is to simmer it in a slow cooker. Do you have a multicooker/pressure cooker on your household? Cooking will go faster.

Ingredients:

• 900 gr. birds;
• 80-90 gr. onions;
• 100 gr. carrots;
• 350 gr. white cabbage;
• fresh champignons – 160 gr.;
• rice groats – 250 gr.;
• salt – 12 g;
• sunflower oil – 35 ml;
• dry Italian herbs - to taste;
• fresh dill - a bunch.

How to cook step by step:

1. Peel and rinse selected vegetables. Dice the onion, cut the carrots into strips, and shred the cabbage.
2. Prepare a dish with a whole chicken. Wash it and chop it into pieces. Weigh it. It should be about 900 grams.
3. Pour sunflower oil into the multicooker bowl. Lay out the poultry pieces. Place chopped vegetables on top.
4. After washing, chop the mushrooms into slices. Add to the rest of the ingredients.
5. Add some salt. Turn on the appliance to the “Frying” mode, time 10 minutes. Click "Start". Do not close the unit lid.
6. After 10 minutes, add the washed rice. Stir. Pour in 400 ml hot water. Season with Italian herbs.
7. Close the lid. Cook in the “Cooking” program for 25 minutes. Place the hot dish on plates and garnish with chopped fresh dill.

Do you like spices? Make chicken and turmeric rice. Or use natural Imeretian saffron. The spice should be brewed with boiling water (2-3 tablespoons of boiling water for a couple of pinches of spice). Then mix with washed cereals until simmering. And after cooking, the cereal grains will acquire a golden-orange hue. A similar color will be obtained with curry. But the taste will noticeably change to a sharper one.

How to make chicken and rice soup

Recipes for a slow cooker are an excellent cookbook for a young housewife. Many simple recipes for just one kitchen unit. And chicken soup with rice can be turned into pickle soup if you wish. All you have to do is replace the cereal with pearl barley and add sliced ​​pickled cucumber.

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, in time it 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 into 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. The 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!

Chicken thighs with rice in a slow cooker is a recipe that often comes in handy when you need to make lunch or dinner for the whole family. And often at the dacha there is catastrophically little time, but you always need to feed everyone with tasty and healthy food.

1. Ingredients:
2. How to cook:

Chicken with rice is a wonderful tandem; it can become an ideal basis for preparing both everyday and holiday dishes. The rice will absorb the juice and aroma of the meat and become tasty, and the spices will add an appetizing piquancy to the dish.

The main advantage of today's recipe is that there is not a drop of oil in it, the fat from the chicken thighs will be enough. We will cook in a Unit multicooker-pressure cooker (power 900W). In the multicooker, thanks to the special coating of the bowl, the food never burns and always remains juicy. And because of the “pressure cooker” function, the cooking process will speed up, which will greatly please busy housewives.

Ingredients:

• chicken thighs – 4 pcs.
• long steamed rice – 250 g
• dry adjika, seasoning for meat, ground black and red pepper - to taste
• seasoning for pilaf – 1 tsp.
• ground red paprika – 1 tsp.
• salt to taste
• carrots – 100 g
• onion – 100 g
• water – 1 l.

How to cook:

Set the multicooker in the “without lid” mode and fry the meat until golden brown, about 10 minutes.

Then carefully turn the thighs over and fry on the other side, you don’t want them to be fully cooked, it’s important to get a nice crust.

Rinse the rice in cold water 2-3 times.

Sprinkle the rice with pilaf seasoning and ground red paprika. You can also add other spices to your liking.

Mix the rice with spices and leave for 5 - 10 minutes.

Peel and wash the carrots and onions. Cut the onion into half rings and the carrots into thin slices.

Place the vegetables in the multi bowl on top of the fried thighs. Simmer a little without the lid, 5 minutes is enough.

Then place the spiced rice on top of the meat and vegetables.

Pour warm, but not hot, water over all ingredients! Taste for salt and add salt to the dish if necessary.

Close the lid and turn the steam release valve to the “Closed” position. Select the Meat/Chicken cooking program and cook for 15 minutes.

After the end signal, do not immediately open the lid; leave the rice and chicken in the multicooker until the pressure subsides.

Serve the finished rice hot with beautiful greens. Enjoy your meal!

Note to the owner:

• If you suddenly don’t have rice on hand, feel free to replace it with buckwheat, pearl barley or any other cereal.

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Chicken legs with rice and prunes in a slow cooker: the perfect lunch

• chicken thighs – 700-800g.
• rice – 2 multi-cups
• water – 4 multi-cups
• sour cream – 3-4 tbsp.
• onions – 1 pc.
• vegetable oil – 2 tbsp.
• salt - to taste
• spices - to taste

Good day, dear readers of vmultivarkah.ru! We continue to delight you with quick and tasty dishes, and today on the agenda are chicken thighs with rice, cooked in a slow cooker.

As you know, rice and chicken go well together as a dish, and prunes will give it a special flavor and piquancy. This combination of products has wonderful taste, and the dish is also extremely simple and quick to prepare.

Cooking rice with chicken in a slow cooker is a pleasure, because the process will take you very little time. A multicooker is generally one of the most useful kitchen devices. Dishes prepared in it are saturated with their own aroma, have the highest taste, do not burn, and there is practically no need to monitor them during cooking.

But words can’t describe everything, so let’s move on directly to cooking chicken thighs with rice in a slow cooker.

1. Before cooking, all food must be washed, pay special attention to the thighs. Thoroughly washed food is the first step to an appetizing and healthy dish that the whole family will enjoy with pleasure. If desired, remove the skin from the chicken thighs.
2. Place chicken thighs in a deep bowl. Season generously with salt and pepper. Feel free to also add other spices that suit your taste. For example, paprika, rosemary, coriander, etc. But remember that any spices improve the taste of a dish only in small quantities, otherwise it can be ruined.
3. Add sour cream and mix everything thoroughly so that the chicken thighs absorb all the aroma and taste of the marinade.
4. Cut the onion into thin rings.
5. Place the thighs in the multicooker bowl. Don't forget to pour vegetable oil into the bottom of the bowl.
6. Place pre-cut onion into rings on top. The onions make the dish juicy and tender.
7. Soak prunes in boiling water and rinse well.

   Place it in the bowl over your thighs. If desired, prunes can also be cut.

8. Next we move on to rice. To make the rice airy and crumbly, it must be rinsed with cold water several times. Then dry slightly.

   Place the washed rice in a slow cooker.

9. Pour boiled water and salt the dish again to taste. Remember that the ratio of water to rice should be 1:2. In other words, take twice as much water as the amount of cereal.
10. Set the multicooker to the “Rice” or “Pilaf” mode and safely forget about the dish until the sound signal indicates its readiness. As soon as all the water has boiled away and the rice is well cooked, the multicooker will turn off and notify you that the dish is ready. I cook rice with chicken in a Panasonic-18 multicooker; this process takes me about 40 minutes.
11. The dish is completely ready.

Rice with chicken thighs in a slow cooker turns out aromatic and very tasty. By adding prunes and onions, rice acquires a unique taste. Bon appetit and creative inspiration for preparing your next dishes!

vmultivarkah.ru

Rice with chicken thighs in a slow cooker

Cooking rice in a slow cooker is very simple, but not very tasty! I just really enjoy eating this rice. And my whole family supports me!

Products.

chicken thighs

tomatoes

salt and spices to taste.

Preparation.

The thighs were washed and placed in a multicooker pan.

Wash the rice, grate the carrots, chop the tomatoes into small pieces. Salt and pepper.

Mix everything until smooth.

Place in the slow cooker pan on top of the legs.

Simmer for 1-1.5 hours. Let's help ourselves!

Delicious! Bon appetit!

rasschivalova.blogspot.ru

Chicken thighs “Original”, stewed with rice, vegetables and mushrooms in a slow cooker

The classic combination of tender chicken, rice and vegetables came to the table of Europeans from distant Asia, where a similar dish was prepared almost every day, probably just like we Russians love to cook borscht.

Today's recipe is of course different from the very first recipe, but no less tasty. The dish is a little complicated - since the rice will be steamed separately, but if your multicooker has a steaming function, then stewed aromatic chicken thighs in a multicooker with mushrooms and vegetables will be cooked simultaneously with the side dish.

• 1 Ingredients:
• 2 Step 1
• 3 Step 2
• 4 Step 3

Ingredients:

The specified amount of ingredients will yield 4-7 servings.

Step 1

You can remove the skin from the chicken thighs (this will be a more dietary option, since the lion's share of unhealthy fats and calories comes from it), rinse under cool water, and dry on a cotton or disposable towel.

Or you can use regular dry napkins, the main thing is that there is no excess moisture on the chicken during frying. After this, rub the chicken with salt and a mixture of peppers, let it lie there for about 5 minutes, just while the multi-bowl heats up.

Now we turn on the “Baking” or “Frying” mode on our kitchen assistant, pour in a little vegetable oil, let the bowl warm up thoroughly, and lay out the thighs. If it is possible to choose the roasting temperature, then choose 180 degrees.

We lay out the already fragrantly smelling chicken and cook until it gets a beautiful golden color. The recipe cannot tell you the exact cooking time, since it all depends on what model of multicooker you use.

Important: we do not have the goal of cooking the chicken; at this stage of cooking, a beautiful crust is important. After we receive it, we put the fried pieces of chicken on a plate and continue to create.

Step 2

Peel the onions and carrots and rinse them under water to remove any dirt. We cut the vegetables as you wish - the recipe does not make clear requirements in this regard.

We decided to cut both the onions and carrots into small cubes as shown in the photo below - the bright orange carrot pieces will liven up and add color to the dish.

Without rinsing the multi-bowl after the chicken, first fry the chopped onion in it until the characteristic aroma of fried onions is obtained, and then add the carrots.

It's the champignons' turn. Our recipe involves using both fresh and frozen mushrooms.

We will make a choice in favor of fresh champignons, and how to deal with frozen ones – read below. So, cut fresh mushrooms into thin slices and mix with vegetables in a slow cooker.

Note: if you decide to add frozen mushrooms to the recipe, they should be fried first after the chicken. Fry until the liquid has completely evaporated, otherwise instead of mushrooms in the dish you will feel something tasteless and slimy.

Step 3

When the mushrooms and vegetables are slightly fried (if the vegetables stick to the bowl, you can add a couple of drops of vegetable oil), add the last vegetable ingredient - green beans.

Thoroughly mix the vegetables with mushrooms, add salt and spices to taste (this also includes, by the way, pre-peeled and chopped garlic cloves), fill everything with hot water so that it covers the contents of the bowl by about 1 centimeter.

Bringing chicken thighs back to their homeland. We don't add rice because we will be steaming it. We rinse the long grain rice under water until it becomes transparent (you can do as the Chinese advise and rinse it 7 times, but culinary experience suggests that it usually ends on the fourth time).

Step-by-step recipes for cooking rice with chicken in a slow cooker according to a traditional recipe, with fresh cabbage, mushrooms, beets and prunes (+ recipe with photos)

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

6 gr.

Carbohydrates

123 kcal.

Option 1: Classic recipe for rice with chicken in a slow cooker

Rice with chicken in a slow cooker is a great option for a family lunch or dinner - this dish is perfect for all family members. If desired, the chicken fillet can be replaced with any parts of the chicken - drumsticks, wings, or just a chicken carcass cut into pieces.

The cooking process is simple and quick; you don’t need to fry or simmer anything separately - just put everything in the multicooker bowl and cook. Choose any rice, the basmati will turn out very tasty, it will be crumbly and incredibly tender. You can serve rice with chicken in addition to fresh or pickled vegetables, herbs, etc.

Ingredients:

• Basmati rice - 2 multi cups
• Water - 4 multi glasses
• Chicken fillet - 250 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Dry garlic - 1 tsp.
• Salt, pepper - to taste

Step-by-step recipe with photos

Prepare all products according to the list. Afterwards, you need to peel and cut the onions into small cubes.

Peel and wash the carrots, cut into cubes or cubes. It is better to cut the carrots; if you grate them, they will completely dissolve during the stewing process.

Prepare the multicooker bowl - pour a measured amount of basmati rice into the bowl.

Next, add prepared vegetables to the rice - carrots and onions.

Rinse and dry the chicken fillet, then cut the fillet into small pieces and add to the rice.

Pour salt and pepper into the bowl. Be sure to add warm water to the multicooker bowl and add dry garlic. Then move the bowl into the slow cooker. Set the function on the bowl to “Stewing”, time - 1 hour. After a while, take a sample; if everything is ready, put the porridge on plates and serve. If necessary, cook the rice for another 10 minutes. That's all.

Enjoy your meal!

Option 2: Quick recipe for rice with chicken in a slow cooker

You can further save cooking time even in a slow cooker. We will take chicken fillet, we will not fry it with vegetables. We will lay all the ingredients in layers, fill them with water and set them to simmer. You will spend a minimum of time and effort, and the final dish will turn out very tasty and aromatic.

Ingredients:

• chicken fillet - 0.5 kg;
• rice - two multi-glasses;
• large carrots;
• large onion;
• water - four multi-glasses;
• salt and seasonings.

How to quickly cook rice with chicken in a slow cooker

If you know in advance what you will cook, marinate the chicken in advance. You can also season it thoroughly during cooking without pre-seasoning it in spices. We will do so.

Wash the chicken, cut into small pieces, add spices and salt.

Sort the rice and rinse under cold water.

Peel the carrots, wash and cut into thin slices.

Finely chop the peeled onion.

Now it's time to put all the ingredients in the multicooker bowl. First, pour in the oil and add the chicken.

Then add onions and carrots.

Add the rice next and smooth the surface with a spoon.

Fill the bowl with water. This must be done carefully so that the layers do not mix.

If you have the “Pilaf” program, it will work best. In addition, in this mode the multicooker will turn off at the end of the program; there is no need to set a timer.

Tip: As soon as you hear the chicken rice beep, remove the bowl immediately. If you automatically turn on the “Keep Warm” mode, the chicken may burn.

The finished dish can be served with chopped herbs.

Option 3: Rice with chicken in a slow cooker with cabbage

In villages they cook chicken with rice, vegetables and fresh cabbage. This dish is called "peresypka". We will cook it in a slow cooker. You can choose either chicken fillet or drumsticks.

Ingredients:

• chicken - 300 gr;
• rice - one and a half multi-cups;
• white cabbage - half;
• a third of a glass grows. oils;
• one onion;
• two carrots;
• salt - dessert spoon;
• pepper - floor tea lodge;
• seasonings of your choice.

How to cook

Free the cabbage from wilted leaves, cut off everything around the stalk and finely chop.

Peel the onion and cut into cubes or thin half rings.

Grate the peeled and washed carrots on a coarse grater.

If you bought fillet, rinse and cut into small pieces. Leave the drumsticks as is.

Pour oil into the multicooker bowl. Select the “Baking” program and set the timer for forty minutes. Add the chicken and fry until golden brown.

Add onions and carrots, stir and close the lid. Cook until the timer goes off.

While the chicken and vegetables are simmering, rinse the rice.

Now you have two options to continue cooking. The first option will be faster.

Once the timer goes off, add the rice and shredded cabbage to the bowl. Fill with water and salt. The water level should be one and a half centimeters above the ingredients.

Select the “Pilaf” program and simmer for about forty-five minutes under a closed lid.

The second cooking option is as follows. Place rice in the multicooker bowl and also add water.

But we fry the cabbage separately in a frying pan, and then put it on top of the rice in the slow cooker.

Which option to choose is up to you. In the first case, it turns out faster; the multicooker will do everything for you.

The final dish - “sprinkle” - turns out to be nourishing, tasty and very aromatic. This treat is prepared in villages, so you will be able to surprise your family and guests.

Option 4: Rice with chicken in a slow cooker with mushrooms

You can take fresh wild mushrooms or champignons; frozen ones are also suitable. We will take chicken fillet, mushrooms, long grain rice, vegetables and definitely garlic. A ready-made pilaf mixture will be useful as seasonings.

Ingredients:

• chicken fillet - 300 g;
• champignons - 200 gr;
• rice - 300 gr;
• two onions;
• two carrots;
• vegetable oil - 40 gr;
• head of garlic;
• seasonings;
• salt;
• pepper.

Step by step recipe

Rinse the chicken fillet and cut into small pieces.

Clean the mushrooms from dirt and cut into thin slices.

Chop the peeled onion.

Cut the washed carrots into small squares or grate them.

Now pour oil into the multicooker bowl. Using the Roast mode, brown the chicken on all sides.

Add the mushrooms and fry with the chicken for ten minutes.

Add onions and carrots, stir and simmer.

Pour water into the container and change the program to “Stew”.

Do not peel the garlic, just rinse it under water and put it in a bowl. Cook until the water has completely boiled away.

Now fill the container with rice, add water and salt. Add seasonings for pilaf.

Once again, change the program to “Pilaf” and cook for forty minutes under a closed lid.

Rice is laid out on portioned plates first, then vegetables, and then meat.

Tip: To prevent the final dish from looking like pilaf, put green peas in a bowl, mix everything and serve with chopped herbs.

Option 5: Rice with chicken in a slow cooker with beets and prunes

Chicken cooked with rice, vegetables and prunes will be very tasty with a slightly sweet aftertaste. The difference in the recipe is that the rice will first be cooked until half cooked, and then it will simmer in a slow cooker with the rest of the ingredients.

Ingredients:

• chicken fillet - 0.5 kg;
• prunes - 100 gr;
• a glass of rice;
• one beet;
• one carrot;
• a bunch of parsley;
• vegetable oil - 30 gr;
• salt and pepper.

How to cook

Immediately put the beets to boil or buy ready-boiled ones. It needs to be cut into small cubes.

We also cut the peeled and washed carrots into cubes.

Pour oil into the multicooker container, turn on the “Frying” program and fry the vegetables for a quarter of an hour.

While the carrots and beets are simmering, rinse the rice and soak in water for half an hour.

When the rice has swelled a little, drain the water. Place the rice in a saucepan, add new water, add salt and boil until half cooked.

Cut the chicken into pieces and add to the carrots and beets for ten minutes. Fry, stirring occasionally. Don't forget to add salt and pepper.

Cut the prunes into quarters and add to the slow cooker. Immediately pour boiling water and change the program to “Stewing”. Simmer for half an hour with the lid closed.

After half an hour, pour the rice into the bowl, add a little boiling water and simmer for a quarter of an hour.

When the rice is ready, wash and chop the parsley and add to the rice. Close the lid, turn off the multicooker and let the finished dish brew.

Garnish the finished portions with whole prunes and herbs.

Option 6: Classic recipe for rice with chicken in a slow cooker

Chicken with rice is a traditional, time-tested combination. To prepare this dish in a slow cooker, any part of the chicken is suitable. If you want more fluffy rice, use long grain rice. We will have five chicken drumsticks and Krasnodar rice.

Ingredients:

• chicken drumsticks - 5 pcs;
• two glasses of rice;
• one carrot;
• two small onions;
• liter of water;
• vegetable oil - 50g;
• salt - dessert spoon;
• pepper - floor dessert lodge;
• a bunch of greenery.

Step-by-step recipe for rice with chicken in a slow cooker

The first step is to rinse the rice thoroughly until the water becomes translucent.

Remove the top layer from the carrots using a knife or vegetable peeler. Rinse and cut into thin strips.

Rinse the peeled onion under cold water and chop.

Rinse the chicken. You can remove the skin if you wish.

Pour oil into the multicooker bowl, put the onion in it and fry for five minutes in the “Baking” mode.

After five minutes, add the carrots, stir and continue frying for the same amount of time.

Now place the chicken drumsticks in a bowl, toss with the vegetables and sprinkle with salt and pepper. Turn the chicken constantly so that it cooks on all sides.

So the chicken has browned a little. Add rice, stir and simmer for another three minutes.

Pour a liter of water into the bowl, close the lid and cook according to the “Stew” program for another twenty minutes.

While the chicken and rice is cooking, rinse and chop the greens.

Five minutes before the dish is ready, add the greens and close the lid.

Note: If you have the “Frying” program, you can fry vegetables and chicken in this mode.

If desired, you can add garlic and your favorite chicken spices to the dish.