Adobo Spiced Chicken Thighs with Spanish Rice & Corn on the Cob

Name: Adobo Spiced Chicken Thighs with Spanish Rice & Corn on the Cob
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican, Latin American
Ingredients: 396g rice, Spanish-style rice plus called for in rice box directions; 140g frozen vegetable medley; 4 fresh ears of corn; 2 teaspoons garlic powder; 2 teaspoons cumin; 1 teaspoon cayenne pepper; 1 teaspoon oregano; 1 teaspoon sweet paprika; Kosher salt, as desired; Ground pepper, as desired; 4 bone-in-skin-on chicken thighs; 2 tablespoons canola oil

8 steps

Prep:10minCook:50min

Updated at: Thu, 17 Aug 2023 07:04:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories791.7 kcal (40%)

Total Fat29.9 g (43%)

Carbs97.7 g (38%)

Sugars0.3 g (0%)

Protein31.7 g (63%)

Sodium325.3 mg (16%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Pot

Step 1

Place all Level 1 ingredients in the pot and stir until evenly combined.

Spatula

Deluxe Reversible Rack

Step 2

Place the bottom layer of the Deluxe Reversible Rack in the lower position, then cover it with aluminum foil. Place the rack in the pot. Place the corn on top of the foil.

Foil

Step 3

Prepare the chicken seasoning by placing all the spices in a small bowl and stirring until fully combined.

Step 4

Evenly coat the chicken thighs with oil, then generously cover both sides with the prepared seasoning.

Deluxe Layer

Step 5

Slide the Deluxe Layer through the lower layer’s handles. Place the chicken thighs on the Deluxe Layer. Close the lid and move slider to STEAMCRISP.

Step 6

Select STEAM & CRISP, set temperature to 190°C, and set time to 25 minutes. Press START/STOP to begin cooking(PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).