Inspiration Guide

MAINS
46 Mains
ADOBO SPICED CHICKEN THIGHS WITH
SPANISH RICE & CORN ON THE COB
PREP: 10 MINUTES | TOTAL COOK TIME: 40 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 25 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTH LAYERS), ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1 Place all Level 1 ingredients in the pot and stir
until evenly combined.
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.
3 Prepare the chicken seasoning by placing all
the spices in a small bowl and stirring until fully
combined.
4 Evenly coat the chicken thighs with oil, then
generously cover both sides with the prepared
seasoning.
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.
6 Select STEAM & CRISP, set temperature to
375°F, 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).
7 When cooking is complete, remove the rack
layer with the chicken, then the rack layer with
the corn.
8 Stir the rice and serve warm with chicken thighs
and corn on the cob.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 box (14 ounces) Spanish-style rice plus ingredients
called for in rice box directions
1 cup frozen vegetable medley
LEVEL 2 (BOTTOM LAYER OF RACK)
4 fresh ears of corn
LEVEL 3 (TOP LAYER OF RACK)
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon sweet paprika
Kosher salt, as desired
Ground black pepper, as desired
4 bone-in skin-on chicken thighs
2 tablespoons canola oil
47
Questions? ninjakitchen.com
MAINS
TERIYAKI GLAZED CHICKEN BREAST
& RICE
PREP: 10 MINUTES | MARINATE: 30 MINUTES–1 HOUR | TOTAL COOK TIME: 35 MINUTES | STEAM: APPROX. 15 MINUTES
COOK: 20 MINUTES | MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY,
ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1 Pour / cup marinade into a large resealable
plastic bag. Add chicken breasts to the bag
and seal. Rub the outside of the bag until the
chicken is evenly coated with the marinade.
Place chicken in the refrigerator to marinate
for 30 minutes to 1 hour. Take it out of the
refrigerator 15 minutes before cooking.
2 Place the rinsed rice, frozen veggies (optional),
water, and butter in the pot and stir until evenly
combined.
3 Place the Deluxe Reversible Rack in the lower
position and cover with aluminum foil, then
place the rack in the pot. Place the marinated
chicken on top of the rack. Close the lid and
move slider to STEAMCRISP.
4 Select STEAM & CRISP, set temperature to
390°F, and set time to 15 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).
5 When cooking is complete, remove the rack
with the chicken. Stir the rice and serve with
the chicken. Top with / cup reserved marinade.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 cup frozen vegetables (optional)
2 cups medium-grain white rice, rinsed
(until water runs clear)
4 cups water
2 tablespoons butter (or canola oil)
LEVEL 2 (TOP LAYER OF RACK)
4 chicken breasts (6–8 ounces each)
1 cup teriyaki marinade, divided