Difference between revisions of "Spicy chicken breasts (SV)"
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− | A very easy [[Category:Sous vide recipes|sous vide recipe]] | + | A very easy [[:Category:Sous vide recipes|sous vide recipe]] |
===Ingredients=== | ===Ingredients=== |
Revision as of 19:14, 9 January 2015
A very easy sous vide recipe
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