Arroz Con Pollo in a Rice Cooker - Kenji's Cooking Show

Arroz con Pollo:

Step 1: Prep and Sauté [00:05]

• Chop green beans and half an onion, peel and chop half a carrot, and mince garlic cloves.
• Heat about a tablespoon of olive oil in your rice cooker on the "quick cook" setting.
• Sauté the chopped onion and garlic until soft (do not brown).

Step 2: Season and Add Rice [01:05]

• Add a pinch of salt and MSG to the onions and garlic.
• Add a spice blend of ground cumin and paprika, followed by a cup of long-grain rice.
• Stir until the rice is evenly coated in the oil and aromatics.

Step 3: Add Liquids and Cook [08:42]

• Add 1 1/3 cups of chicken broth.
• Add chopped vegetables (carrots, green beans, peas).
• Add boneless skinless chicken thighs on top.
• Add a pinch of saffron and set the rice cooker to "white rice mode" (35 minutes).

Step 4: Final Touch [11:15]

• Once cooked, remove the chicken and shred it with a fork.
• Fold the shredded chicken back into the rice along with chopped cilantro and sliced olives.
• Taste for seasoning, adding more salt, MSG, or olive oil if needed.