How to Make Spicy Steamed Chicken in Parchment - A Step-by-Step Guide

Spicy steamed chicken in parchment is a delicious and healthy dish that combines the flavor of juicy chicken with a kick of spicy seasoning. This unique cooking method uses parchment paper to seal in the flavors and juices, resulting in succulent and tender chicken that is infused with the perfect amount of spice. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.

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Ingredients

  • 2 dried ancho chile peppers
  • 2 dried chipotle chile peppers
  • 1 (8 ounce) can tomato sauce
  • 3 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • sea salt and freshly ground black pepper to taste
  • 4 chicken breasts with bones
  • 4 chicken thighs with bones
  • 4 sheets parchment paper
  • 1 (12 fluid ounce) can or bottle beer, or as needed
  • 12 ounces water, or as needed
  • 2 cups cooked rice
  • 2 tablespoons fresh cilantro leaves, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 8 hrs 15 mins
  • Total Time: 9 hrs 25 mins
  • Servings: 8
  • Yield: 4 parchment packets

  • Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.
  • Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.
  • Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.
  • Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.
  • Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.
  • Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.
  • Serve chicken with hot cooked rice and garnish with cilantro.
  • Nutrition

    485 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 162mg
    • Sodium: 332mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 57g
    • Vitamin C: 3mg
    • Calcium: 46mg
    • Iron: 4mg
    • Potassium: 689mg