One-Pot Spicy Chicken & Rice

Prep Time
5 minutes
Cook Time
30 minutes


  • 1 chicken thigh
  • 1 cup long-grain white rice
  • 1 cup chicken broth
  • 1/4 onion, finely chopped
  • 1 cloves garlic, minced
  • 1/4 cup canned diced tomatoes
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)
  • Lime wedges for serving (optional)


  1. Sear the Chicken: In the rice cooker pot, sear chicken thighs skin-side down until browned. Remove and set aside.
  2. Sauté Aromatics: Add chopped onion and minced garlic to the pot; sauté until fragrant.
  3. Combine Ingredients: Stir in diced tomatoes and rice. Mix well.
  4. Add Liquids: Pour chicken broth over the rice, ensuring it’s fully submerged.
  5. Cook: Place the seared chicken thighs on top of the rice. Close the lid and cook until the rice cooker switches to the ‘keep warm’ setting.
  6. Season: After 5 minutes, open the lid, add paprika, cumin, and chili powder. Fluff the rice with a fork and season with salt and pepper to taste.
  7. Serve: Garnish with fresh cilantro or parsley and serve with lime wedges on the side.