Difference between revisions of "Spicy chicken breasts (SV)"

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A very easy [[Sous vide recipes|sous vide recipe]]
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A very easy [[Category:Sous vide recipes|sous vide recipe]]
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===Ingredients===
 
===Ingredients===
 
{{RecipeIngredients
 
{{RecipeIngredients
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===[[Mise en place]]===
 
===[[Mise en place]]===
  
* Pre-heat the water [[Bath|bath]] to 63.5°C (147°F)
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* Pre-heat the water bath to 63.5°C (147°F)
  
 
===Method===
 
===Method===
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| Rub into the [[Chicken breasts|chicken breasts]]
 
| Rub into the [[Chicken breasts|chicken breasts]]
 
| [[Vacuum seal]] in suitable pouches
 
| [[Vacuum seal]] in suitable pouches
| Place in the water [[Bath|bath]] and cook for at least 1 hour or for a maximum of 4 hours
+
| 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
 
| Remove from the pouches and pat dry with kitchen paper
 
| [[Sear]] on both sides, over a high heat, until golden
 
| [[Sear]] on both sides, over a high heat, until golden

Revision as of 15:37, 23 March 2014


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Spicy chicken breasts (SV)
Electus
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 hourse
Difficulty:Easy

A very easy

Ingredients

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place

  • Pre-heat the water bath to 63.5°C (147°F)

Method

  1. Mix the herbs and spices together
  2. Rub into the chicken breasts
  3. Vacuum seal in suitable pouches
  4. Place in the water bath and cook for at least 1 hour or for a maximum of 4 hours
  5. Remove from the pouches and pat dry with kitchen paper
  6. Sear on both sides, over a high heat, until golden
  7. 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