The dump-and-walk chicken and rice

Serves 2–3 · 5 min hands-on · ~45 min in the cooker

Ingredients

• 1 cup jasmine or white rice, rinsed
• 1¼ cups water or chicken stock
• 4 boneless, skinless chicken thighs
• 1 tbsp soy sauce
• 2 cloves garlic, smashed — or a spoon of the jarred stuff
• 1 cup frozen peas
• Olive oil, black pepper, half a lemon to finish

The whole method

1. 01

   Rice, water, a pinch of salt into the pot. Level it.

2. 02

   Nestle the thighs on top of the rice. Soy sauce and garlic over the thighs.

3. 03

   Press cook. Walk away.

4. 04

   When it clicks to warm: stir in the frozen peas, lid back on, five minutes.

5. 05

   Shred the chicken with two forks right in the pot. Finish with olive oil, pepper, and the lemon.

About 35g protein per serving. The olive oil goes on at the end, not in the boil — heat spends the peppery compounds you paid for.

Why cooking it yourself is the whole trick →