My parents would make this often when we were running low on ingredients before shopping day. I list chicken legs, but it can honestly be made with any chicken, and since it's cooked with steam you never have to worry about dryness even if you use boneless skinless chicken breast. Simple, easy, and worry-free... as long as you plan ahead!
Day 1:
Rinse chicken, pat dry, and rub all around with salt. Refrigerate covered for at least 24 hours.
Day 2:
Wash rice as normal.
Remove chicken from refrigerator, rinse off excess salt.
Place chicken bone side down directly on top of rice, start rice cooker.
When rice is ready, remove chicken and cut if desired.
Fluff rice and serve with chicken.
Don't worry if you forget about the chicken in the fridge and decide to eat something else on the second day! It can marinate for up to a week before cooking. Just remember to always rinse the meat right before you put it in the rice cooker with your rice, even if it doesn't look like there's any extra salt!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (678g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 756 | ||
Calories from Fat: 35 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 85.6mg | 3 % | |
Potassium 320.5mg | 8 % | |
Total Carbohydrate 146.5g | 43 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 141.3g | ||
Protein 27.7g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 756
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