Difference between revisions of "Spicy chicken breasts (SV)"
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| − | A very easy [[Sous vide recipes|sous vide recipe]] | + | A very easy [[Category:Sous vide recipes|sous vide recipe]] |
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===Ingredients=== | ===Ingredients=== | ||
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| − | * Pre-heat the water | + | * Pre-heat the water bath to 63.5°C (147°F) |
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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 | + | | 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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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