Chicken Pilaf in the Multicooker
Sear the chicken on Fry mode, then cook the rice on Pilaf mode—light, fluffy, and hands-off.
- Time
- 1 h
- Serving
- 692 kcal
- Ingredients
- ≈ $1.07
- Protein
- 33 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 150 g
- 2 Long-grain ricepack 800 g ≈ $1.94 80 g
- 3 Carrots≈ $1.50 per kg 60 g
- 4 Onions≈ $1.60 per kg 50 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Cumin to taste
- 7 Sunflower oil 10 ml
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the drumsticks into 3 cm chunks, the onion4 into half-rings, and the carrot3 into matchsticks.
Heat the oil in the pot on Fry mode, sear the chicken1 for 5 minutes, then add the onion4 and carrot3, cooking another 5 minutes.
Add the rinsed rice, spreading it evenly, then stir in the cumin, salt, and pepper; push a whole garlic5 clove into the mix.
Pour in boiling water to sit 1.5 cm above the rice (~160 ml per serving), seal the lid, and set to Pilaf (or Rice) mode for 40 minutes.
Let it rest 10 minutes on Warm mode, then fluff from the bottom up.
Tips
- Why it works
- Sear the chicken first to lock in juices and build flavor; undercooked pieces will stay pink and rubbery if skipped.
- Substitutions
- Use 60g diced celery instead of carrot for a milder taste, or swap cumin for 0.5 tsp paprika if unavailable.
- Common mistakes
- Overfilling the pot with water makes rice mushy. Check the water level before sealing, it should sit 1.5 cm above the rice.
- Storing and reheating
- Keeps 4 days in the fridge; reheat covered in the microwave for 3 minutes, stirring halfway.
- Serve with
- Pair with a simple cucumber-tomato salad and flatbread for a balanced lunch.
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