Steam Oven Chicken Food

STEAM OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam settings, use 60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.
• While the oven heats, trim any excess fat from your chicken, Mix together the paprika, thyme, garlic and onion powders, pepper and salt in a small dish. Sprinkle this mixture evenly over both sides of the chicken.
• Once the oven is at temperature, put the onion, garlic and butter into a heatproof casserole pan or baking dish. Put the dish into the oven for 5 minutes, until the butter is melted and the onion and garlic have softened.
• Add the rice to the pan and stir so all the grains are coated in the butter, then pour in the stock. Lay the chicken on top of the rice (it'll look like it's swimming, but don't worry).
• Return the pan to the oven (no lid) and cook for 30 minutes, by which time the chicken should be golden and tender, and the liquid should have fully absorbed into the rice.
• Remove the chicken from the pan and fluff the rice, then return the chicken. For kids, I often slice the chicken before taking the pan to the table, to make serving and eating easier.
• Serve hot with roasted vegetables or a green salad alongside.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

CHICKEN STEAM ROAST

Steps:

• Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
• Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
• Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the juices in the pot have mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.