Sweet & Sour Chicken Thighs, Cauliflower & White Rice
Prep 10 mins
Total 45 mins
Easy
Serves 4
An entire meal in one pot – seems impossible, but it’s true. This Sweet & Sour Chicken Thighs, Cauliflower & White Rice is the perfect weeknight meal for you and your family. In under an hour, you can have this one pot meal on your table.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
2 cups
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
1/2 cup
sweet & sour sauce, set aside
Utensils
Aluminum Foil
Medium Bowl
Step 1
Add the rice, water, and butter to the pot and stir until combined.
Step 2
Place all Level 2 ingredients in a medium bowl and toss until fully combined.
Step 3
Place a 10-inch sheet of aluminum foil on a flat surface. Add cauliflower mixture to the center and fold the edges up around the mixture to make an open packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the rice mixture.
Step 4
Season the chicken thighs on both sides with canola oil, salt, and pepper. Slide the Deluxe Layer through the lower layer’s handles. Place the chicken thighs on the Deluxe Layer.
Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 375°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, remove the entire rack. Stir the rice and pour sweet & sour sauce over the chicken thighs. Serve with cauliflower.
Sweet & Sour Chicken Thighs, Cauliflower & White Rice
Step 1 of 6
Add the rice, water, and butter to the pot and stir until combined.
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
2 cups
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
1/2 cup
sweet & sour sauce, set aside
Step 2 of 6
Place all Level 2 ingredients in a medium bowl and toss until fully combined.
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
2 cups
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
1/2 cup
sweet & sour sauce, set aside
Step 3 of 6
Place a 10-inch sheet of aluminum foil on a flat surface. Add cauliflower mixture to the center and fold the edges up around the mixture to make an open packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the rice mixture.
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
2 cups
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
1/2 cup
sweet & sour sauce, set aside
Step 4 of 6
Season the chicken thighs on both sides with canola oil, salt, and pepper. Slide the Deluxe Layer through the lower layer’s handles. Place the chicken thighs on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
2 cups
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
1/2 cup
sweet & sour sauce, set aside
Step 5 of 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 375°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
2 cups
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
1/2 cup
sweet & sour sauce, set aside
Step 6 of 6
When cooking is complete, remove the entire rack. Stir the rice and pour sweet & sour sauce over the chicken thighs. Serve with cauliflower.
LEVEL 1 (BOTTOM OF POT)
180g
medium-grain white rice, rinsed (until water runs clear)
460ml
water
1 1/2 tablespoons
butter (or canola oil)
LEVEL 2 (BOTTOM LAYER OF RACK)
1/2
head cauliflower, cut in 2-inch florets
2 tablespoons
canola oil, divided
3 tablespoons
panko breadcrumbs, seasoned
kosher salt, as desired
ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
4
bone-In chicken thighs
118ml
sweet & sour sauce, set aside
LEVEL 1 (BOTTOM OF POT)
1 cup
medium-grain white rice, rinsed (until water runs clear)
