Buffalo Stainless Steel Rice Cooker Chicken and Lentil Stew


  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup green lentils, rinsed and drained
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)


  1. Using the "steam" function on the Buffalo Stainless Steel Rice Cooker, set the cooking time to approximately 45 minutes.
  2. Heat the olive oil in the cooker for a couple of minutes.
  3. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
  4. Add the chicken pieces to the pot and brown them lightly on all sides.
  5. Stir in the carrots, celery, and red bell pepper, sautéing briefly until they start to soften.
  6. Mix in the lentils, spreading them evenly at the bottom of the pot.
  7. Pour in the chicken broth and diced tomatoes. Stir gently to combine all ingredients.
  8. Add the ground cumin, smoked paprika, dried rosemary, salt, and pepper. Mix well.
  9. Close the lid and let the stew cook uninterrupted until the rice cooker indicates it's done or the 45 minutes are up.
  10. After cooking, allow the stew to rest for about 10 minutes with the lid on.
  11. Stir the stew gently and taste. Adjust seasoning if necessary.
  12. Serve in bowls and garnish with freshly chopped parsley or cilantro.
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