Rice Cooker Arroz con Pollo
Recipe from J. Kenji López-Alt
This Arroz con Pollo cooks entirely in the Our Place Rice Cooker. The rice simmers in chicken broth and absorbs the drippings from above, while the vegetables steam in place. The recipe is adaptable: swap the spices, vegetables, or herbs, and the dish takes on a different character.
15 minutes
40 minutes
4 - 6
What You'll Need
Ingredients
For the Rice Base
2 tablespoons neutral oil
1 medium yellow onion, finely diced (about 1 cup / 150 grams)
3 garlic cloves, minced
1½ cups (300 grams) long-grain rice, rinsed until the water runs mostly clear
½ teaspoon ground cumin
¼ teaspoon paprika
1½ teaspoons kosher salt (about 5 grams Diamond Crystal; halve if using table salt)
Large pinch of saffron threads, crushed
For the Layered Top
2 cups (480 milliliters) low-sodium chicken broth
1 cup diced carrots (120 grams)
1 cup green beans, trimmed and cut into 1-inch pieces (120 grams)
½ cup frozen peas (75 grams)
1½ pounds (680 grams) boneless, skinless chicken thighs or breasts
Freshly ground black pepper
For Finishing
½ cup sliced green olives (70 grams)
¼ cup chopped fresh cilantro
Directions
Step 1
Heat the oil in an Always Pan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and translucent but not browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Step 2
Add the rinsed rice, cumin, paprika, and salt and cook, stirring, until the rice smells lightly nutty and no longer looks wet, 1 to 2 minutes. Stir in the crushed saffron. Transfer the mixture to the Rice Cooker pot.
Step 3
Add the chicken broth, carrots, green beans, and peas and stir to combine. Season lightly with salt and black pepper. Arrange the chicken in a single, even layer on top and season with salt and pepper.
Step 4
Close the Rice Cooker lid and cook on the WHITE RICE setting, which is preset for 35 minutes. When the cycle completes, do not open the lid; let stand, covered, for 5 minutes to allow the moisture to redistribute. Then open the lid.
Step 5
Transfer the chicken to a cutting board and shred with two forks or chop roughly. Fluff the rice and vegetables with the Rice Cooker’s included beechwood paddle to separate the grains, then return the shredded chicken to the pot.
Step 6
Add the olives and cilantro. Toss gently but thoroughly so the chicken and vegetables are evenly distributed. Season with black pepper and adjust the salt if needed. Serve immediately.
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J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
