Marinated Mexican Steamed Chicken
From elgourmand2 7 years ago
- 30 Min. + a day. to make
- Serves Some
I make some variation of this recipe really often and the only things I actually measure are the water, salt and raw sugar. Everything else is just eyeball; so I’m guessing at quantities to give you an idea of how much of each spice to use. Read more With sixty odd years of practice, the quantities will be pretty close but feel free to adjust to suit your own taste. We call this particular variation Mexican Steamed Chicken, and it’s our favorite, but there is Chinese, Italian, French and No-Name. For all of these variations the right marinade is the key. I’ve done this with chicken, duck and pigeon. I reckon you could do this with turkey breast, et. I use a whole, free range chicken, duck or pigeons (Cornish Hens) cut into eight pieces, but you’ll probably use store bought. I usually steam it on the bone but skinless and boneless chicken breast would work and be easier. See less
Ingredients
- • 1 room temp, whole chicken, ready to cook, cut into eight pieces, about 4 lbs. (1.8 kg.). My chickens and ducks weigh about 4 lbs. each but I use at least 4 good size pigeons (Cornish Hens). Use chicken pieces, if that’s what you have. shopping list
- For the marinade: shopping list
- • 3 cups decent tasting water. If you don’t drink it, don’t use it here. shopping list
- • 2 Tbs. non-iodized salt. shopping list
- • 2 Tbs. raw sugar. Never tried it with any other kind but would guess that much granulated sugar would be too sweet for my taste. Honey may work. shopping list
- • 1 Tbs. Worcestershire sauce. shopping list
- • 1-2 tsp. chili powder. I use mild but use hot if you like spicy. shopping list
- • 1 tsp. smoked paprika. shopping list
- • 2 Tbs. minced fresh onion. shopping list
- • ½ tsp. cumin. shopping list
- • 1 tsp. minced fresh garlic. shopping list
- • 1 tsp. dried oregano. shopping list
- • 3-6 Bird’s eye chilis, chopped, to taste. Take care with hot chilis. shopping list
- • 1 Tbs. white vinegar. Optional. shopping list
How to make it
- 1. Prep the chicken, duck or pigeon (hen) and cut into eight pieces.
- 2. Remove the skin and save for your dog or discard.
- 3. Mix all of the marinade ingredients and stir until well combined.
- 4. Put the chicken (duck or hen) pieces in a resealable plastic bag and add the marinade.
- 5. Squeeze out all the air and seal. Put the bag in a suitable bowl in case of leaks.
- 6. Let marinate on the counter top at least 4 hours. You can steam it at this point but I usually put it in the fridge overnight.
- 7. Remove from the fridge and let come to room temp.
- 8. Prep your steamer pot. This should be large enough so the chicken can be loosely stacked and not crowded.
- 9. Put the chicken (or other bird) in the steamer so it’s not jammed together.
- 10. Put the steamer on the stove over high heat, with the lid off.
- 11. When you have a good head of steam going, turn the fire down to medium and put on the lid.
- 12. Steam for 20 minutes, not more. Pigeon pieces will be smaller and can go for 15-17 minutes. Turn off the fire and let sit for 2-3 minutes, not longer.
- 13. Remove the lid and let cool. DO NOT overcook. If overcooked the chicken will be dry and tough. The chicken will be done after 20 minutes of vigorous steaming.
- 14. As soon as it’s cool enough to handle, remove it from the bone.
- This chicken, duck or hen does not need any sauce, etc. Some of us sprinkle a bit of salt and FG pepper on it but that’s it. Moist, tender and delicious.
- I serve this lots of ways. Add it to a green salad or a macaroni or potato salad. Warm it up a little and make Chicken-lettuce and tomato sandies; add it to pizza (after the pizza comes out of the oven), Chicken tacos or tostadas, etc. Most of it just gets munched from the bowl.
- The leftover steaming liquid has a lot of flavor and can be used in gravy, soups, etc. See Photo
People Who Like This Dish 5
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The Rating
Reviewed by 1 people-
Is the onion dried and the garlic powdered?
pointsevenout
in Athens loved it
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Also, if you could, readjust your picture pixel size for a larger picture when it is clicked on. I'd like to see the details of your handiwork.
pointsevenout
in Athens loved it
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Good flavors. I eased back on the chilis.
See Marinated Mexican Steamed Chicken for more.
6/29/16 pointsevenout
in Athens loved it
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