Bring a touch of Spanish flair to your kitchen with this easy Chicken Paella made entirely in a rice cooker!
Simply sauté the chicken, bacon, and vegetables, add them to the rice cooker with rice and seasonings, and let the machine do the rest.
No need to fuss over heat or timing—the rice cooker delivers fluffy, aromatic rice with just the right amount of crispness (okoge, Japanese-style crust) every time.
This dish looks stunning, tastes incredible, and stores beautifully, making it perfect for weeknight dinners, lunch boxes, or make-ahead freezer meals.
15 minutes
+ rice cooking time
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PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 chicken thigh (boneless, skin-on)
- 3 oz block bacon, cut into bite-sized pieces
- 1 /2 red bell pepper
- 1 /2 yellow bell pepper
- 1 /4 green bell pepper
- 1 tomato
- 1 1/2 cup uncooked short-grain rice
- Salt and pepper, to taste
- 1/2 tbsp. olive oil
- A1 tbsp. chicken bouillon granules (or consommé)
- A1 tbsp. ketchup
- A1 tsp. soy sauce
- AA pinch of salt
- A1/2 tsp. grated garlic (or 1–2 cm from a tube, optional)
INSTRUCTIONS
- 1
Prep ingredients: Cut chicken into bite-sized pieces and season with salt and pepper. Cut bell peppers and tomato into ½-inch (1–1.5 cm) cubes. Wash and drain the rice well (soak for 1 hour if you prefer a softer texture).
- 2
Sear: Heat olive oil in a large frying pan over medium-high heat. Add chicken, bacon, and the bell peppers. Sauté until lightly browned (the chicken can still be slightly raw inside; it will steam in the rice cooker).
- 3
Cook in rice cooker: In the rice cooker bowl, add A seasonings (bouillon, ketchup, soy sauce, salt, and garlic), rice, and water up to the 1½-cup mark (less than usual). Place the sautéed ingredients and tomato on top—do not stir—and start the regular cook cycle.
- 4
Finish: Once cooked, sprinkle with black pepper and mix gently to combine. Serve warm.
RecipeID
479
Tips & Notes
・Rice texture: For that signature paella-style slightly dry, crisp rice, add less water (about 1.5 cups for 2 cups rice).
・Short on time? You can skip the frying step—just add everything directly to the rice cooker with an extra ½ tbsp. olive oil in (A).
Substitutions:
・Block bacon → 4–5 mini hot dogs sausages or omit entirely.
・Bell peppers → Use only red or yellow, or replace with ½ of an onion.
・Tomato → Omit if preferred.
Storage:
・Refrigerate for 2–3 days or freeze up to 1 month.
・Reheat in the microwave (uncovered) or thaw in the refrigerator fridge before reheating if frozen.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."