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

From Cookipedia

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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===
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{{RecipeIngredients
 
{{RecipeIngredients
  
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===[[Mise en place]]===
 
===[[Mise en place]]===
  
* Pre-heat the water bath to 63.5°C (147°F)
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* 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]]
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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]].
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{{SousVideSeeAlso}}
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{{RecipeLine}}
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:British recipes]]
 
[[Category:British recipes]]

Revision as of 12:47, 9 March 2015

Spicy chicken breasts (SV)
Difference between revisions of
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:Easy

A very easy sous vide recipe


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat 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.

See also


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