Gallery

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the rice in a fine-mesh strainer and add to a rice cooker. Add 2 1/2 cups of the chicken broth. Cover the rice cooker and turn it on.

    Advertisement
  • Meanwhile, cut the chicken breast in half lengthwise, then cut each half into 1/4-inch-thick slices. Transfer the chicken to a shallow bowl. In a small bowl, mix the olive oil with the tarragon, salt, pepper and the lemon juice and zest. Drizzle the marinade over the chicken slices, stir to coat and set aside.

  • When the rice is done (and the machine switches off), remove the lid and spread the chicken in a single layer over the rice, then sprinkle the onion and garlic over the chicken. Spread the asparagus in an even layer on top, then pour the remaining 1/2 cup of chicken broth around the edge of the rice cooker; cover the rice cooker. Turn on the rice cooker again and cook until the chicken is done, about 10-15 minutes. Toss the mixture well before serving.

Advertisement