Spicy chicken breasts (SV): Difference between revisions
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A very easy [[:Category:Sous vide recipes|sous vide recipe]] | A very easy [[:Category:Sous vide recipes|sous vide recipe]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the water bath to 63.5°C (147°F) | ||
===Method=== | ===Method=== | ||
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}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve as a first course or [[Snack|snack]] on a bed of [[Salad|salad]] leaves, or as a [[Main course|main course]] with [[Potatoes|potatoes]] or [[Rice|rice]] and [[Vegetables|vegetables]] or [[Salad|salad]] | Serve as a first course or [[Snack|snack]] on a bed of [[Salad|salad]] leaves, or as a [[Main course|main course]] with [[Potatoes|potatoes]] or [[Rice|rice]] and [[Vegetables|vegetables]] or [[Salad|salad]]. | ||
{{SousVideSeeAlso}} | |||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
Revision as of 12:47, 9 March 2015
| Spicy chicken breasts (SV) | |
|---|---|
 |
| Servings: | For 4 boneless chicken breasts |
| Ready in: | 1 hour, 5 minutes - 4 hours, 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 1 hour - 4 hours |
| Difficulty: | 
|
A very easy sous vide recipe
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ teaspoons dried thyme
- 1 teaspoon dried marjoram
- 2½ teaspoons sweet paprika
- 1 teaspoon chilli powder
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Up to 1 teaspoon salt
- 4 boneless chicken breasts
Mise en place
- Preheat the water bath to 63.5°C (147°F)
Method
- Mix the herbs and spices together
- Rub into the chicken breasts
- Vacuum seal in suitable pouches
- Place in the water bath and cook for at least 1 hour or for a maximum of 4 hours
- Remove from the pouches and pat dry with kitchen paper
- Sear on both sides, over a high heat, until golden
- Alternatively, use a blowtorch
Serving suggestions
Serve as a first course or snack on a bed of salad leaves, or as a main course with potatoes or rice and vegetables or salad.
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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