All-in-One Steamed Chicken, Veg & Rice

Ingredients

• 300 g Basmati rice (Rinsed well)
• 600 g Chicken breast (Use 500–700 g; flatten thicker ends if needed)
• 900 g Water (Added to the mixer bowl for steaming and cooking the rice)
• 40 g Stock concentrate (Optional)
• 1 tsp Olive oil (Optional; for lightly rubbing the chicken)
• Seasoning of choice (Use desired seasoning; the source example is Queen of BBQ Chicken seasoning. Salt and pepper may also be used.)
• 400 g Vegetables of choice (See the vegetable timing guide)
• 400 g Cauliflower florets (Optional cauliflower-rice variation; use instead of the basmati rice)

Steps

1. 1

   Insert the Thermomix simmering basket and weigh in the basmati rice. Rinse the rice well.

2. 2

   Add 900 g water and the stock concentrate, if using, to the mixer bowl. Return the simmering basket containing the rinsed rice to the mixer bowl.

3. 3

   If the chicken breast is thicker on one end, use a meat mallet to flatten it so it is the same thickness as the centre of the breast.

4. 4

   Lightly rub the chicken with the olive oil, if using, and coat it with the desired seasoning.

5. 5

   Place the prepared chicken in the deep steaming tray and position the tray on the Thermomix.

6. 6

   For hard vegetables such as pumpkin, sweet potato, or potato, cut them into 2 cm cubes and place them in the flat steaming tray for the full 20-minute cooking time.

7. 7

   For carrot, broccoli, or cauliflower, add the vegetables to the flat steaming tray when 8–10 minutes of cooking time remain.

8. 8

   For green beans, asparagus, leafy greens, or peas, add the vegetables to the flat steaming tray when 5–7 minutes of cooking time remain.

9. 9

   Cook for 20 minutes at steaming temperature, speed 4, or speed 3 for the TM31. Cook until the chicken reaches an internal temperature of 74°C / 165°F in its thickest part.

10. 10

    Use an instant-read meat thermometer or cooking sensor to check the chicken. Depending on its thickness, cook for an additional 2–5 minutes if needed.

11. 11

    Remove the vegetables once cooked and serve the chicken, vegetables, and rice. Add extra seasoning, salt and pepper, or a preferred leftover sauce if desired.

12. 12

    For the cauliflower-rice low-carb or paleo variation, before starting, add 400 g cauliflower florets to the mixer bowl and chop for 3 seconds at speed 5 with the measuring cap on. Transfer the chopped cauliflower to the simmering basket and set it aside.

13. 13

    For the cauliflower-rice variation, halve the stock concentrate. Insert the simmering basket containing the cauliflower rice when 10 minutes of cooking time remain.

Notes

The recipe can be halved; keep the water quantity and cooking time the same. The cauliflower-rice method is an alternative to the basmati rice method. The source suggests sauces such as butter chicken sauce, satay sauce, or dipping sauce for serving. Equipment mentioned: Thermomix, deep and flat steaming trays, meat mallet, and instant-read thermometer.

Nutrition per serving

• main
• dinner
• Thermomix
• steamed
• meal prep
• dairy-free
• family-friendly
• gluten-free