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Monday, March 3, 2014

Rice Cooker Barbecue Chicken

Yep. I really did it! I have been wondering how well a rice cooker could be used for traditional slow cookers so I finally tried it with a saucy chicken recipe. Since they heat a little hotter than a slow cooker on low, I figured you need to have more liquidy dishes in order to avoid burning the rice cooker. Turns out it is possible and easy to use a rice cooker for some of those dishes! Thanks to power cuts, you would need to carefully plan to have enough time, but the results are worth it. For this one, you only need an hour, and the rest of your stove top is free.


Rice Cooker Barbecue Chicken
1 Tablespoon butter
1 small onion, chopped fine
2 cloves garlic, minced
1 cup water
1/2 chicken bouillon cube
1 teaspoon American chili powder (optional)
2 Tablespoons brown sugar
2 Tablespoons vinegar
2 Tablespoons mustard
2 Tablespoons Worcestershire sauce
1/2 cup ketchup
1/2 teaspoon hot sauce (optional)
Black Pepper, to taste
500g skinless chicken (with or without bones)

Place the butter, onion, and garlic in the cooker, and switch it to the cook setting. Depending on the cooker, it may not work until you add more weight, but if you can melt the butter and soften the onion a bit, go for it. Add all the remaining ingredients and stir. It won't take long for it to boil. Cut the chicken to whatever size you want, and add it to the sauce. Stir to coat the chicken. Pop on the lid, and set a timer for about 40 minutes. In the last 20 minutes, you need to stir the chicken occasionally to prevent too much browning of sauce on the bottom. After 40 minutes, switch the cooker down to the warm setting for 20 minutes so the sauce can cool a little and thicken (not much longer or your chicken will get dry).

P.S. If you're sick of barbecue, don't fret, I'm trying to think of some other rice cooker meals.

Note: I put my chicken in partially frozen, and it still only took 1 hour so if you're pressed for time, it still works. 

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