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 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 chicken fillet Turn it over periodically for 10 minutes to cook 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!

Time: 60 min.

Servings: 6-8

Difficulty: 3 out of 5

Recipe for delicious chicken with rice in a Redmond slow cooker

Rice with chicken in the Redmond slow cooker is delicious and hearty dish. It is lean like pork pilaf, but just as nutritious.

This dish can be prepared using various recipes. The multicooker allows your imagination to run wild and copes with any task perfectly.

The recipe described below does not contain fried onions and carrots, but contains a whole bunch of spices. And the special milk-garlic sauce gives the dish an interesting, delicately spicy taste.

Having learned all the secrets of cooking, and bought necessary products, you can easily cook great chicken pilaf. Don’t forget that for any pilaf you need to choose long rice, and rinse or soak it well before cooking in cold water for a few hours.

To prepare rice with chicken, you can use any part of the chicken carcass: clean fillet, legs or wings. The main thing is that the chicken is fresh, suitable for frying, and not soupy.

What makes the dish special is the spice marinade in which the meat is soaked before cooking. The amount of spices can be reduced as desired or the composition slightly changed. You can rub the meat with marinade not for half an hour, but for the whole night. Then it is better to put the chicken in the refrigerator.

As when preparing regular pilaf, rice and meat are not mixed during cooking. Water is poured carefully along the edge of the bowl so that the rice is on top of the meat and does not wash away to the side. When pouring, the water must be hot, because you cannot pour cold water onto the hot surface of the multi-cooker bowl (after frying the chicken).

The recipe does not contain the usual combination of meat with carrots and onions for pilaf. Spices give the yellow color and aroma to the cooked rice. Turmeric makes it golden, and a mixture of peppers, coriander and cinnamon gives it an unforgettable aroma.

If you have a tendency to be allergic to any spice from the recipe, replace it with something safe for your health so that the dish not only brings pleasure in taste, but also benefits you.

Let's start cooking

Ingredients:

Chicken	- 500 gr.
Water	- 500 ml.
Garlic	- 2 cloves
Salt	- 2 gr.
Turmeric	- 2 gr.
Pepper	- 2 gr.
Cinnamon	- taste
Rice	- 180 gr.
Vegetable oil	- 60 ml.
Milk	- 60 ml.
Mustard	- 5 gr.
Ground coriander	- 2 gr.
Red pepper	- 2 gr.

Cooking process

Step 1

Prepare the necessary products for the recipe. Wash the chicken, cut the meat into pieces. Rice is washed under running water at least five times.

Step 2

In a bowl, mix all the spices included in the recipe, except garlic. Add two tablespoons of vegetable oil to the spices. Stir and get a fragrant marinade. Rub the chicken with this marinade. Leave in a covered container for half an hour.

Step 3

Pour the remaining vegetable oil from the recipe into the multicooker bowl. Place marinated chicken pieces on the bottom. In the multicooker, set the “Frying” program for 15 minutes.

Step 4

After seven minutes, the browned pieces of meat are turned over to the other side and fried until the end of the program.

Step 5

Place washed rice on top of the chicken in a multi-cooker bowl. Fill with clean hot water. Add salt to taste.

Step 6

Turn on the “Pilaf” program in the multicooker for 40 minutes. After 30 minutes from the start of cooking the rice, the garlic is peeled and squeezed into the milk. The resulting garlic-milk sauce is poured into the multi-cooker bowl five minutes before the end of the rice cooking program. After the sound signal, the pilaf and chicken are mixed and allowed to stand for another five minutes under a closed lid. Then the aromatic rice is laid out on plates and served with salads of fresh vegetables.

Enjoy your meal!

See another version of this dish:

Rice is an excellent side dish for poultry and fish dishes; it goes well with juicy chicken meat. And you can cook it either separately or together with chicken, adding vegetables, fruits, dried fruits, spices and herbs to the dish for taste. Let's look at a few original recipes cooking chicken with rice in a slow cooker.

Chicken stewed with vegetables and prunes will have a slightly sweet taste. We will boil the rice separately until half cooked, and then mix it with other products. We will prepare chicken with rice in a slow cooker from:

• chicken breast – 0.5 kg;
• prunes – 100 g;
• rice – 1 cup;
• beets – 1 pc.;
• carrots – 1 pc.;
• parsley – 1 bunch;
• vegetable oil – 3 tbsp;
• salt and black pepper.

Here are the cooking steps:

1. Peel the carrots and beets and chop them into small cubes. In the bowl of the device, in the “Frying” program, heat a few tablespoons of vegetable oil. Fry the carrots and beets for about 15 minutes.
2. Wash and soak the rice grains for half an hour. Then put it on the stove, add some salt and boil until half cooked.
3. Cut the chicken breast into pieces and simmer together with the vegetables in a slow cooker for 10 minutes, sprinkle with salt and pepper.
4. Cut the pitted prunes into quarters and place in a bowl. Pour boiling water into the dish and set the “Stew” option. Cook the food for 30 minutes.
5. Pour in the half-cooked rice and add a little more boiling water. Simmer the chicken and rice in the slow cooker for another 10-15 minutes.
6. Pour chopped greens into the dish and turn off the device.

Chicken with rice and corn in a slow cooker

Chicken with rice in a slow cooker, made according to this recipe, is very easy to prepare, but it turns out both aromatic and beautiful. Turmeric and corn add bright color to it. For this dish we use:

• chicken breast- 1 PC.;
• canned corn - 0.5 cans;
• rice – 1 glass;
• butter– 30 g;
• sunflower oil – 40 ml;
• turmeric – ½ tsp;
• salt.

How to prepare chicken with rice in a slow cooker:

1. Cut the chicken meat into large cubes. Heat the vegetable oil and use the “Frying” mode to fry the fillet pieces on all sides until they turn white and release the juice.
2. Add corn, salt and turmeric to the dish. Wash the rice grains and put them in a slow cooker. Put the butter and pour boiling water so that it covers the top ingredients by about 2 cm.
3. Cook chicken with rice in a multicooker for 30-40 minutes in the “Stew”, “Pilaf” or “Rice” mode.

Chicken with rice, mushrooms and Parmesan cheese in a slow cooker

Chicken risotto is made quickly and quite simply. In terms of taste, it is noticeably superior to a simple rice side dish; it turns out more refined, more interesting, and more aromatic. We will prepare this chicken with rice in a slow cooker from:

• rice – 1 cup;
• chicken fillet – 400 g;
• champignons – 200 g;
• onion - 1 head;
• chicken broth - 1 cup;
• white wine – 150 ml;
• olive oil – 2 tbsp;
• garlic – 2 cloves;
• black pepper, salt, dried thyme - to taste;
• Parmesan cheese - 100 g;
• chopped parsley - 2 tbsp.

We make chicken with rice in a slow cooker in this way:

1. Turn on the “Frying” program on the multicooker panel and heat up olive oil. While it is heating up, we clean and chop the onion. Pour it into the oil, meanwhile cut the champignons into slices.
2. Pour them into the onion, add thyme and fry the vegetables for 10 minutes.
3. Cut the chicken into cubes and add to the mushrooms. Fry for 5-7 minutes.
4. Pour dry white wine, salt and pepper the chicken. Cook the meat for 5 minutes without closing the lid.
5. Pour in the washed rice cereal and pour in the heated chicken bouillon. Add salt to your taste, if necessary, and cook the chicken and rice in the slow cooker in the “Stew” mode until the rice absorbs the liquid.
6. At the end, add chopped parsley, chopped garlic and grated Parmesan cheese.

Chicken with rice, carrots and zucchini in a slow cooker

A dish full of vitamins, light and juicy - chicken with rice and vegetables in a slow cooker. For it we used the following:

• chicken fillet – 500 g;
• rice – 200 g;
• zucchini – 1 pc.;
• onion – 1 pc.;
• sunflower oil – 30 ml;
• carrots – 1 pc.;
• seasoning for chicken, salt to taste.

Cooking chicken with rice and zucchini in a slow cooker:

1. Chop the chicken fillet into cubes, not finely. Place in a slow cooker with vegetable oil, salt and season with spices.
2. Cut the carrots and zucchini into slices, the onion into half rings, preferably thin ones.
3. Sauté the onions and carrots in oil in a frying pan. Place the softened vegetables on the fillet, then arrange the zucchini slices in a layer.
4. Salt the vegetables and sprinkle washed rice on top.
5. We will also sprinkle the rice with salt and pour boiling water into the multicooker, which will cover the food by 2 cm from above.
6. In the “Stew” mode, cook the chicken and rice in a slow cooker for about 40 minutes. The rice should absorb the water.

Chicken with rice and sun-dried tomatoes in a slow cooker

In this recipe we use one of the softest parts of the chicken - the thighs. Sun-dried tomatoes add a piquant touch to this dish, which is somewhat similar to pilaf, only faster and easier to prepare. Here's what we used to cook chicken and rice in the slow cooker:

• chicken thighs – 5 pcs.;
• rice – 200 g;
• sun-dried tomatoes- 10 pieces.;
• onion – 1 large head;
• garlic – 3 cloves;
• vegetable oil – 4 tbsp;
• cumin, salt - to taste.

Now let's start preparing the dish:

1. Pour vegetable oil into the multicooker. 4 tbsp. It will be enough to properly fry the chicken thighs. We will wash them and place them in heated oil, skin side down. Fry in the “Fry” program until the skin turns golden. Then turn it over and leave it to fry for another 7 minutes.
2. Cut the onions and sun-dried tomatoes. Add to chicken. Add spices and salt.
3. Wash the rice and also place it in the slow cooker on top of the meat and vegetables.
4. Salt the dish, cut the garlic into slices and sprinkle over the rice. Pour boiling water over the dish to about 2 cm on top of the food.
5. In the “Stew” or “Pilaf” mode, cook the chicken with rice in a multicooker for about 40 minutes. We make sure that the cereal absorbs water and is not soggy.

Chicken with rice in a slow cooker according to a Thai recipe

This dish, which is quite consistent with the traditions of Thai cuisine, contains a lot of vegetables and sauces. Chicken with rice in a slow cooker turns out spicy and spicy thanks to garlic, ginger, and red pepper. The following products are used in the dish:

• chicken fillet – 200 g;
• rice – 150 g;
• champignons – 100 g;
• onion – 1 pc.;
• green pea– 100 g;
• garlic – 3 cloves;
• green onions– 1 bunch;
• carrot – 1 pc.;
• olive oil – 4 tbsp;
• ginger – 20 g;
• hot pepper, salt - to taste;
• oyster sauce – 1 tbsp;
• soy sauce – 3 tbsp.

Cook chicken with rice in a slow cooker in this way:

1. Wash the rice and boil it in salted water using the “Cooking”, “Rice”, “Buckwheat” program or another option for cooking cereals in the multicooker. Transfer the rice to a bowl.
2. Pour oil into a clean bowl and set the “Fry” mode.
3. We will wash and peel all the vegetables that require it. Let's cut them into cubes. Grate the ginger and cut the chicken fillet into small pieces.
4. First fry the onions and carrots in oil. Then add mushrooms, ginger, green peas, green onions, and garlic to them. Salt everything and add hot pepper.
5. Add the chicken to the vegetables and fry for another 10 minutes.
6. Pour both types of sauce into the bowl, mix, add boiled rice.
7. Cook the chicken and rice in the slow cooker for another 10 minutes, turn off the appliance.

Chicken casserole with rice in a slow cooker

This is a wonderful summer casserole that contains not only tender dietary chicken fillet, but also a lot of vitamin-rich vegetables. For the recipe you will need the following:

• chicken fillet – 500 g;
• rice – 300 g;
• eggplants – 300 g;
• eggs – 4 pcs.;
• sweet pepper – 1 pc.;
• cauliflower – 200 g;
• tomatoes – 2 pcs.;
• garlic – 3 cloves;
• vegetable oil – 2 tbsp;
• cream – 300 ml;
• soy sauce – 2 tbsp;
• salt pepper.

Prepare chicken casserole with rice in a slow cooker like this:

1. First, prepare all the ingredients so that you can lay them out in layers in the mold. Let's peel the vegetables that need to be peeled. Wash the chicken fillet and cut into slices. Chop the eggplants and tomatoes into slices and separate them into small florets cauliflower. Bell pepper cut into strips and squeeze the garlic through a press.
2. Mix cream with beaten eggs, salt and pepper. Boil the rice until tender in salted water.
3. Grease the bottom of the bowl vegetable oil, put the chicken slices, pour them over soy sauce mixed with garlic.
4. Pour the cream into the boiled rice and mix. Place it on the chicken and smooth it out.
5. Then arrange the vegetables in layers in any order. Let's add a little salt to all layers.
6. Let's turn on the "Baking" program. Cook chicken casserole with rice in a slow cooker for 1 hour.

Chicken with rice stewed in beer in a slow cooker

This is a very simple recipe with a minimal list of ingredients. It is better to soak chicken in beer first - it will penetrate into the structure of the meat and make it softer and more tender. We will stew chicken with rice in a slow cooker using the following products:

The cooking process consists of the following actions:

1. Cut the chicken breast into pieces, add salt, season, and pour beer over it for 4 hours.
2. Let's wash the rice. Lubricate the bowl of the device with vegetable oil and lay out the cereal. Place chicken fillet on top and pour in the beer in which it was soaked.
3. Set the “Stew” mode and cook the chicken and rice in a slow cooker until the liquid is absorbed into the cereal.

Chicken with rice in a slow cooker. Video

Many thanks to the creator of the multicooker from all the women of the world! With such a miracle of technology, it became much more convenient for a woman in our kitchen. It not only made our work easier, but also allowed us to delight our loved ones with new wonderful tastes of dishes. Indeed, all dishes prepared in a slow cooker get a new, slightly different taste.

In addition, even a child can cook in a slow cooker. The main thing is to place the food correctly and on time, and then only if you are already preparing more complex recipe, which combines different ingredients, that is, as in Lately It is customary to cook - to combine incongruous things. We would like to invite you to cook rice with chicken in a slow cooker. Everyone loves this dish, so it would be appropriate to offer you several options for preparing it.

Recipe 1: Rice with chicken in a slow cooker

Rice is rightfully considered the most suitable side dish for chicken meat. This combination of products complements each other in a special way both in taste and composition. Rice becomes especially fragrant if it is cooked together with chicken meat, when it is saturated with chicken juice and fat.

Required ingredients:

— chicken legs- 2 pcs.;

- rice - 1-2 measuring cups;

- water - 2-4 measuring cups;

- turmeric, ground garlic, pepper, salt and other spices at your discretion;

- mustard and vegetable oil.

Cooking method:

First, wash the chicken legs, wipe them dry and rub them with spices, salt and mustard. Pour some oil into the multicooker bowl and place the chicken legs in it. Set the “baking” mode and fry them on one side for 15-20 minutes. After this, turn the legs over and cover them with rice.

Season the rice with spices and pour in some water. To prepare this dish, you need to use the “pilaf” mode and cook the dish until the signal - this is about 1 hour. That's it, our dish is already ready and you can proudly distribute it into portioned plates. Decorate the dish with chopped herbs to make it look more festive and appetizing. Bon appetit!!!

Recipe 2: Rice with chicken in a Chinese slow cooker

To prepare this dish, be sure to use long rice.

Required ingredients:

- long grain rice - 2 measuring cups;

- chicken fillet - 0.5 kg;

- sesame oil - 2 tbsp;

- soy sauce - 4 tbsp;

- garlic - 2-3 cloves;

- green onions;

- grated or dried ginger - 1 tsp; honey - 1 tsp.

Cooking method:

Wash the chicken breast and dry it well. Cut it into small cubes and place it in the multicooker bowl. Now add sesame oil, soy sauce, chopped garlic cloves, grated ginger, honey and chopped green onions. Mix and add rice.

Add 4 measuring cups of water to the bowl and turn on the “pilaf” mode. As soon as the multicooker beeps, your Chinese chicken and rice will be ready. You see how simple it is, and most importantly - delicious!!!

Recipe 3: Rice with chicken in a slow cooker with vegetables

You don’t have enough time to prepare rice with meat and salad separately. A slow cooker will help you cook all this in a short time).

Required ingredients:

- chicken breast;

— frozen Mexican vegetable mixture;

- a mixture of white and wild rice - 1 measuring cup;

- pepper and salt - to taste.

Cooking method:

Cut the washed and dried chicken breast into cubes and place them in the bowl of your multicooker. Just first pour a few tablespoons of preferably sesame oil into it. Pour Mexican vegetable salad on top of the meat without defrosting it.

Wash the rice well and pour it on top of the vegetables. No need to mix the ingredients in the bowl! Fill everything with two glasses of water (the measuring glass that comes with your multicooker). Season the dish with salt and pepper on top.

We set the “pilaf” mode and wait for the corresponding signal, which will notify us that our dish is ready. Gently mix with a silicone spatula and place the dish into portioned plates! Please enjoy the wonderful taste of the dish you have prepared.

By the way, if you wish, you can add a little curry to the dish, which will give a beautiful yellowish color to the rice.

Recipe 4: Rice with chicken in a slow cooker

Required ingredients:

— chicken - 1 pc. (1.2 kg);

— onion - 1 pc.;

— carrots - 1 pc.;

- a jar of tomatoes own juice;

- rice - 2 measuring cups;

- greens - at your discretion; pepper and salt.

Cooking method:

Wash the chicken and chop it into small pieces portioned pieces. Season the meat with salt and spices and mix well. Set the multicooker to “frying” and place the meat in a bowl. Then pour rice into the multicooker basket and place it in the bowl. Let's close the lid.

Peel the carrots and onions, cut them into cubes and add to the chicken meat. After 15 minutes, add tomatoes in their own juice and chopped herbs to the dish. Mix the rice in the basket and set the “high pressure” program. 13 minutes after the start of the process, be sure to release steam. We'll post it ready dish onto a large serving plate, garnish with herbs and serve.

Recipe 5: Rice with chicken in a slow cooker - steamed

Required ingredients:

- chicken meat - 700 g;

— rice - 200 g;

— chili pepper - 5 g;

- paprika - 5 g;

- turmeric - 5 g;

- salt - to taste;

- sesame or corn oil - 4 tbsp;

- vegetable mixture - 300 g.

Cooking method:

First, grease the bottom of the multicooker bowl with sesame oil. Cut the chicken meat into pieces, season it with spices, salt and pepper and place it in the multicooker pan. Place diced and mixed vegetables, rice and salt in a special container (steamer).

Let’s turn on the multicooker “baking” mode and cook everything together for 45 minutes. Now you need to switch the multicooker mode to “warm” and cook for another 20 minutes.

The following process takes place in a multicooker: the meat in the multicooker bowl is baked beautifully and evenly, resulting in steam.

Actually, it is with this steam that our rice is cooked along with vegetables. That is why rice cooked using this method is imbued with the aroma of meat, resulting in it being tender, crumbly and aromatic.

Place the finished dish on portioned plates and decorate it with slices of boiled carrots and chopped herbs.

— When preparing a dish in a multicooker, be sure to first grease the bottom and walls of the bowl with oil and only then fill it necessary ingredients. Make sure that the bowl is in close contact with the heaters.

— To cook meat in a slow cooker, it is not recommended to use stringy or frozen meat.

— When closing the multicooker lid, make sure that it clicks. Only in this case will the multicooker lid be properly closed.

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 be crazy about this simple and amazing delicious dish.

Taste Info Second: cereals

Ingredients

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

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

We 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. We'll post it vegetable mixture straight 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, 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

For lovers savory dishes, For example, Chinese cuisine, it’s worth trying to cook 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 may want to fry them a little before adding the rice, but this will take away from the taste. stewed chicken with rice it will be a little different than in the original recipe. However, both options are worth trying.
5. Place the finished dish on plates using a round mold or bowl (laid out and turned 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.