Spicy Steamed Chicken in Parchment

In this recipe, chicken is marinated overnight in a tangy, spicy Mexican sauce, wrapped in parchment paper, and steamed until moist and tender.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 485 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.

Step 5

Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.

Step 6

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.

Step 7

Serve chicken with hot cooked rice and garnish with cilantro.