Your Recipe for Combi-steam Cooking

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Chicken Enchilada

Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven.

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Ingredients

Steam Roasted Chicken:


4 - bone in chicken thighs or two bone in chicken breasts

½ - teaspoon ground cumin

¼ - teaspoon granulated garlic

¼ - teaspoon Kosher salt

1 - tablespoon vegetable oil


Casserole Ingredients:


2 - tablespoons vegetable or olive oil

1 - medium yellow onion, finely chopped

3 - cloves garlic, minced

1 - yellow or red pepper, seeded and diced

1 - 4.5 oz can green chilis

1 - 15oz can corn OR

2 - cups frozen corn, defrosted

1 - 24 oz can black beans or your preferred beans

1 - 24 oz can enchilada sauce

18 - corn tortillas, cut in half

2 - cups shredded Cheddar mixed with

2 - cups shredded Monterey Jack cheese

Preparation

Heat the oven in the Convection Mode to 425 degrees.


Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear.


Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole.


Steamed Chicken Option


Assemble the  ingredients as noted above except the oil.


Heat the oven in the Steam Mode 212 degrees.


Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone.


Set the chicken on a plate to cool before shredding.


Reserve the liquid, add a little to the casserole and reserve any extra for cooking.


Preparation:


Heat a large skillet or saute pan over moderate heat.


Add the oil and increase the temperature to medium high, add the onion and saute for a few minutes to soften, then stir in the garlic and cook for a minute.


Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken.


Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce.


Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese.


Layer in another ⅓ of the tortillas and  spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese.


Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese.


When baking this casserole in the Steam Oven there is no need to cover it.

Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes.


Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling.


Be sure to let the casserole stand for at least 10 minutes before serving.


Serves 8 - 10

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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