Steamed Mexican Chicken
This will soon become a family favourite boasting succulent chicken and typical Mexican flavours.
- 400g tin tomatoes
- 1 small red onion, finely chopped
- 1 corn cob, kernels removed
- 2 garlic cloves, crushed
- 1½ tbsp. taco seasoning
- 4 chicken breast fillets
- 1 cup white rice
- ½ red capsicum, finely diced
- ½ cup red kidney beans, rinsed
- 2 cups hot tap water
Step by Step Guide
Combine the tomatoes, red onion, corn kernels, garlic and taco seasoning in a medium sized bowl.
Bash the chicken with a meat mallet or a rolling pin so it’s roughly the same thickness throughout and quite thin (approx. 2cm).
Place the steam tray on top of the glass tray. Place the chicken in a single layer onto the steam tray and pour the tomato sauce over the chicken to coat both sides.
Place the trays into the lower position of your Steamwave oven. Fill the water tank to its maximum level and cook on HIGH STEAM for 25-30 minutes.
To make the rice, rinse rice in a sieve under cold running water. Combine in a medium sized bowl with the red capsicum, kidney beans and hot tap water. Microwave on 100% (HIGH) for 18 minutes.
NOTE: You can substitute the chicken breast lltets for a whole chicken, just increase the cook time to 1 hour.
Sharp Microwave Ovens used for this recipe.
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