Chicken with broccoli and rice seasoned with carrot and turmeric cooked in the electric pan.

Components

• One chicken breast fillet (approximately 250 grams)
• 8 broccoli stalks with florets attached
• 1 tea cup of rice
• 2 cups of tea water
• one carrot
• Half an onion
• Two garlic cloves
• 1 teaspoon of turmeric
• 1 teaspoon of sweet paprika
• A quarter teaspoon of cumin powder
• A quarter teaspoon of garlic powder
• Add salt and ground pepper gradually, adjusting to taste.
• extra virgin olive oil
• Roasted, skinless peanuts prepared for serving.
• coriander leaves as desired for serving

Standby mode

1. Dice the chicken into approximately 2 cm cubes, place them in a bowl, and season with 1 teaspoon of salt, cumin, paprika, garlic powder, black pepper to taste, and 2 teaspoons of olive oil. Allow the chicken to marinate while you prepare the other ingredients.

1. Remove the thick base of the broccoli stems. Cut the florets and stems into pieces about 16 cm long and rinse them under running water—if they are too thick, slice them in half. Peel and thinly slice the pike onion and garlic. Peel the carrot and grate it using the coarse side of the grater.
2. In the electric rice cooker, add 2 tablespoons of olive oil, onion, and grated carrot; season with a pinch of salt. Stir thoroughly, plug in the cooker, and set the lever to the Cooking/Refocus mode. Cook for approximately 6 minutes, or until softened—after half the time, open the cooker and stir to prevent burning.
3. Uncover the pan and stir in the garlic. Add the rice and turmeric, pour in the water, season with half a teaspoon of salt, and stir everything together.
4. Place the steam tray inside the pan, arranging the chicken pieces on one side and the broccoli on the other. Season the broccoli with salt, cover the pan, and activate the lever to begin cooking.
5. Leave the pan on the heat until the rice is fully cooked, which takes around 20 minutes — the lever will lift to show that the rice is ready. In the meantime, make the sauce.
6. When the rice is cooked, carefully open the pan to avoid steam burns and remove the tray containing the chicken and roasted broccoli. Serve alongside the peanut sauce, garnished with coriander leaves and chopped peanuts.

For the peanut moly

Components

• One container of unsweetened natural yogurt (approximately 2/3 cup).
• 2 tablespoons of unsweetened peanut butter
• 1 teaspoon of olive oil
• Half a teaspoon of Calabrian pepper
• lemon zest pieces
• 1/4 teaspoon of salt

Setup phase

1. In a bowl, combine yogurt and peanut paste, stirring with a wire whisk or fork until smooth. Incorporate the olive oil, Calabrian pepper, lemon zest, and salt; blend thoroughly. Store in a container with a lid or place in a pot with a cover and refrigerate for up to three days.

Check out the recipe video!