MAINS
46
Mains
ADOBO SPICED CHICKEN THIGHS WITH
SPANISH RICE & CORN ON THE COB
PREP:
10 MINUTES |
TOTAL COOK TIME:
40 MINUTES |
STEAM:
APPROX. 15 MINUTES |
COOK:
25 MINUTES
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1
Place rice, box ingredients, and frozen
vegetables in the pot and stir until evenly
combined. Evenly place the corn on top of
the rice.
2
Place the Reversible Rack in the broil position,
then cover it with aluminum foil. Place the rack
in the pot.
3
Prepare the chicken seasoning by placing all
the spices in a small bowl and stirring until fully
combined.
4
Evenly coat the chicken thighs with oil, then
generously cover both sides with the prepared
seasoning.
5
Place the chicken thighs on the rack.
6
Select STEAM & CRISP, set temperature to
375°F, and set time to 25 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).
7
When cooking is complete, remove the rack
layer with the chicken, then the remove the corn
from the rice.
8
Stir the rice and serve warm with chicken thighs
and corn on the cob.
INGREDIENTS
LEVEL 1
(BOTTOM OF POT)
1 box (14 ounces) Spanish-style rice plus ingredients
called for in rice box directions
1 cup frozen vegetable medley
4 ears fresh corn, shucked, cleaned
LEVEL 2
(REVERSIBLE RACK)
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon sweet paprika
Kosher salt, as desired
Ground black pepper, as desired
8 boneless skin-on chicken thighs
2 tablespoons canola oil
47
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MAINS
TERIYAKI GLAZED CHICKEN BREAST
& RICE
PREP:
10 MINUTES |
MARINATE:
30 MINUTES–1 HOUR |
TOTAL COOK TIME:
35 MINUTES |
STEAM:
APPROX. 15 MINUTES
COOK:
20 MINUTES |
MAKES:
4 SERVINGS |
ACCESSORIES:
REVERSIBLE RACK, ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1
Pour 3/4 cup marinade into a large resealable
plastic bag. Add chicken breasts to the bag
and seal. Rub the outside of the bag until the
chicken is evenly coated with the marinade.
Place chicken in the refrigerator to marinate
for 30 minutes to 1 hour. Take it out of the
refrigerator 15 minutes before cooking.
2
Place the rinsed rice, frozen vegetables
(optional), water, and butter in the pot and
stir until evenly combined.
3
Place the Reversible Rack in the steam position
and cover with aluminum foil, then place the
rack in the pot. Place the marinated chicken on
top of the rack. Close the lid and move slider to
STEAMCRISP.
4
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).
5
When cooking is complete, remove the rack
with the chicken. Stir the rice and serve with
the chicken. Top with 1/4 cup reserved marinade.
INGREDIENTS
LEVEL 1
(BOTTOM OF POT)
1 cup medium-grain white rice, rinsed
(until water runs clear)
1 cup frozen vegetables (optional)
2 cups water
1 1/2 tablespoons butter (or canola oil)
LEVEL 2
(REVERSIBLE RACK)
4 fresh, uncooked chicken breasts breasts
(6–8 ounces each)
1 cup teriyaki marinade, divided
