1
Pour olive oil into the rice cooker on quick cook setting and allow to heat.
2
Slice the onion and add to the hot oil. Use a horizontal slicing technique for more even cooking.
3
Smash and peel garlic cloves, mince them, and add to the onions.
4
Sauté the onions and garlic until softened but not browned, covering to speed up cooking.
5
Peel and quarter the carrot; cut green beans into chunks; have frozen peas ready.
6
Slice the pimiento-stuffed olives in half.
7
Add cumin and paprika to the onion and garlic mixture, grinding the whole cumin seeds.
8
Allow the onions and garlic to continue softening for about 5 minutes, then season with salt and MSG.
9
Add rice to the cooker and coat evenly with the aromatic mixture and oil to keep grains separate.
10
Pour in about 1.3 cups of chicken broth and mix well.
11
Arrange the vegetables (carrot, green beans, and peas) on top of the rice.
12
Place the boneless, skinless chicken thighs on top of the vegetables.
13
Open the rice cooker and remove the chicken and vegetables. Crush saffron threads with your fingers and stir into the rice.
14
Return the chicken and vegetables to the cooker, cover, set to white rice mode, and start cooking.
15
Cook for approximately 35 minutes until done. Open the cooker and verify the chicken is cooked through and vegetables are tender.
16
Use two forks to shred the chicken into large chunks.
17
Gently fluff the rice out of the cooker, ensuring grains are separate and fluffy.
18
Return the shredded chicken, rice, and vegetables to the cooker. Add olives and finely chopped cilantro.
19
Fold everything together gently to incorporate evenly without compacting the rice into clumps.
20
Taste and adjust seasoning with salt, MSG, and a drizzle of olive oil if needed. Fold once more and serve.
PrimedTableBETA
