Chicken rice All from your rice cooker
Chicken rice ALL from your rice cooker! is a easy Filipino recipe that serves 4. 450 calories per serving. Recipe by Drew Eats on YouTube.
Prep: 27 min | Cook: 30 min | Total: 1 hr 7 min
Cost: $14.24 total, $3.56 per serving
Ingredients
- 500 g Boneless Skinless Chicken Thighs (Trim excess fat; cut into 2‑inch pieces for even cooking)
- 2 cups Long Grain White Rice (Rinse until water runs clear to remove excess starch)
- 2 cups Green Cabbage (Shredded thinly; core removed)
- 1 tablespoon Chicken Bouillon Powder (Adds savory depth; can use low‑sodium version)
- 2.5 cups Water (Adjust if your rice cooker recommends a different ratio)
- 2 tablespoons Sweet Soy Sauce (Toyo) (For garnish; drizzle just before serving)
- 0.5 teaspoon Salt (Season the chicken and rice lightly)
- 0.25 teaspoon Black Pepper (Freshly ground if possible)
Instructions
Marinate the Chicken
In a mixing bowl combine the chicken thigh pieces, chicken bouillon powder, salt, and black pepper. Massage the mixture into the meat until evenly coated. Let it rest while you prepare the other ingredients.
Time: PT10M
Prepare the Cabbage
Remove the core from the cabbage, slice thinly, then shred into bite‑size strips. Set aside.
Time: PT5M
Rinse the Rice
Place the rice in a fine‑mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear. Drain well.
Time: PT5M
Assemble in the Rice Cooker
Add the drained rice to the rice cooker inner pot, then pour in the measured water. Gently nestle the marinated chicken pieces on top of the rice, followed by the shredded cabbage, spreading evenly.
Time: PT5M
Cook
Close the rice cooker lid and select the regular ‘Cook Rice’ function. Let it run its full cycle (approximately 30 minutes).
Time: PT30M
Garnish and Serve
When the cooker switches to ‘Warm’, drizzle the sweet soy sauce over the top, fluff the rice gently with a spatula, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (if using gluten‑free sweet soy sauce), Dairy‑Free, Nut‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless chicken breast, Turkey thigh pieces
- Instead of Long Grain White Rice: Jasmine rice, Basmati rice
- Instead of Green Cabbage: Napa cabbage, Savoy cabbage
- Instead of Chicken Bouillon Powder: Chicken stock cubes, Vegetable bouillon
- Instead of Water: Low‑sodium chicken broth
- Instead of Sweet Soy Sauce (Toyo): Regular soy sauce mixed with a pinch of brown sugar
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Rice Cooker
- Measuring Cups
- Mixing Bowl
- Knife
- Cutting Board
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Marinating the chicken thoroughly with bouillon, salt, and pepper.
- Rinsing the rice until water runs clear.
- Arranging the chicken and cabbage on top of the rice without stirring.
Chef Tips from the Video
- Use cold water for rinsing rice; warm water can start the cooking process prematurely.
- Pat the chicken dry before marinating to help the seasoning adhere.
- Line the rice cooker pot with a parchment circle for effortless cleanup.
Troubleshooting
Rice is soggy or mushy.
Reduce the water by ¼ cup next time or rinse the rice more thoroughly to remove excess starch.
Chicken is undercooked.
Check the internal temperature; if below 165 °F, close the cooker and run an additional ‘Cook’ cycle for 5‑10 minutes.
Cabbage becomes overly soft.
Add the cabbage in the last 10 minutes of cooking by pausing the cooker (if it has a ‘Pause’ function) or slice it slightly thicker.
Storage
Refrigerator: Cool within 2 hours; store in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Reheat in microwave or stovetop with a splash of water.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken the night before and keep it refrigerated.
- Pre‑measure rice and water in separate containers for a faster assembly.
Frequently Asked Questions
What is the cultural significance and history of One-Pot Chicken Rice in Filipino cuisine?
One-Pot Chicken Rice is a modern, convenience‑focused adaptation of the classic Filipino "Arroz Caldo" and everyday chicken‑and‑rice meals. It reflects the busy lifestyle of urban Filipinos who rely on rice cookers to simplify dinner after a long workday.
What are the traditional regional variations of chicken rice dishes in the Philippines?
In the Visayas, chicken rice often includes ginger and scallions, while in Luzon the broth may be enriched with fish sauce. Some regions add toasted garlic or annatto oil for color, and others serve it with a side of atchara (pickled papaya).
How is One-Pot Chicken Rice traditionally served in Filipino households?
It is typically served hot straight from the rice cooker, garnished with a drizzle of sweet soy sauce, sliced scallions, and sometimes a wedge of lime. It is eaten with a spoon or fork and often accompanied by a side of sliced cucumber or fried eggs.
On what occasions or celebrations is chicken rice commonly prepared in Filipino culture?
Chicken rice is a staple for everyday family meals, but it also appears at informal gatherings, birthday luncheons, and after‑work potlucks where quick, comforting food is appreciated.
What other Filipino dishes pair well with One-Pot Chicken Rice from the YouTube channel Drew Eats?
Drew Eats often pairs this dish with simple sides like garlic‑sautéed green beans, pickled vegetables (atchara), or a fried egg. A light soup such as "sinigang" or a fresh tomato salad also balances the meal.
What are the authentic traditional ingredients for One-Pot Chicken Rice versus acceptable substitutes?
Authentic ingredients include boneless chicken thighs, long‑grain white rice, chicken bouillon, and sweet soy sauce. Substitutes can be chicken breast for the meat, jasmine rice for a fragrant twist, or low‑sodium bouillon cubes if the powder is unavailable.
What are the most common mistakes to avoid when making One-Pot Chicken Rice at home?
Common errors include not rinsing the rice, using too much water, and stirring the ingredients after they are placed in the cooker, which can break the steam‑cooking process. Also, over‑filling the rice cooker can cause overflow.
Why does this One-Pot Chicken Rice recipe use chicken bouillon powder instead of a liquid broth?
The powder dissolves evenly in the limited water amount, ensuring the rice absorbs flavor without becoming soggy. It also simplifies measurement and keeps the recipe fast‑paced for a busy home cook.
Can I make One-Pot Chicken Rice ahead of time and how should I store it?
Yes, you can cook the entire dish, let it cool, then refrigerate in an airtight container for up to three days. Reheat in the microwave or on the stovetop with a splash of water to restore moisture.
What texture and appearance should I look for when the One-Pot Chicken Rice is done?
The rice should be fluffy and each grain separate, while the chicken pieces are tender and lightly browned on the edges. The cabbage should be wilted but still retain a slight crunch, and the sweet soy sauce glaze should give a glossy amber finish.
What does the YouTube channel Drew Eats specialize in?
The YouTube channel Drew Eats specializes in quick, budget‑friendly home cooking tutorials that focus on one‑pot or minimal‑equipment meals, often using everyday pantry staples and modern kitchen gadgets.
How does the YouTube channel Drew Eats' approach to Filipino cooking differ from other Filipino cooking channels?
Drew Eats emphasizes speed and convenience, adapting traditional Filipino flavors into streamlined recipes that can be made with a rice cooker or single pot, whereas many other Filipino channels showcase more elaborate, multi‑step preparations.
What other Filipino recipes is the YouTube channel Drew Eats known for?
Drew Eats is known for recipes such as Easy Pork Adobo in a Slow Cooker, 5‑Minute Garlic Fried Rice, and One‑Pan Sinigang Soup, all designed for minimal cleanup and quick turnaround.
Last updated: August 31, 2026
