‘Takikomigohan’ is a Japanese dish of Rice cooked with other ingredients and seasoning. Using a rice cooker, it is easy to cook. Today I added the spices that I use for ‘Chilli Con Carne’. It’s a Mexican inspired Takikomigohan. Chicken can be replaced with other meat such as Pork or Sausages, or Seafood is also good. Enjoy this rice dish with a refreshing salad.
300g Chicken Thigh Fillets *cut into bite-size pieces
1/2 teaspoon Salt
Ground Chilli OR Pepper as required
1-2 teaspoons Ground Cumin
1-2 teaspoons Ground Coriander Seeds
1-2 teaspoons Ground Paprika
1-2 teaspoons Dried Oregano
2 cups (180ml cup) Short / Medium Grain Rice
350ml Chicken Stock
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 medium Tomato OR 120g Cherry Tomatoes *cut into small pieces
1/2 cup Corn Kernels
Chopped Parsley OR Coriander
- Place Chicken pieces in a bowl, add Salt and all Spices, and mix well to coat. Set aside.
- Wash Rice, drain the water, and place into the rice cooker’s inner pot.
- Add Chicken Stock and Salt, and stir. Scatter Onion, Garlic, Tomato and Chicken pieces. DO NOT stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, add Corn Kernels, and let it steamed for 10 minutes. Then mix gently. Add extra Salt & Pepper if required. Sprinkle with chopped Parsley OR Coriander, and serve.