Spicy chicken breasts (SV): Difference between revisions
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|title=Spicy chicken breasts | |title=Spicy chicken breasts, a British sous vide recipe | ||
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|keywords=Spicy chicken breasts (SV) recipe British recipes from The cook's Wiki | |keywords=Spicy chicken breasts (SV) recipe British recipes from The cook's Wiki | ||
Revision as of 18:11, 9 January 2015
| Spicy chicken breasts (SV) | |
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| 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: | 
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A very easy
Ingredients
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
- Pre-heat 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