Difference between revisions of "Spicy chicken breasts (SV)"
From Cookipedia
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| + | |title=Spicy chicken breasts, a British sous vide recipe | ||
| + | |titlemode=replace | ||
| + | |keywords=#chickenbreasts #salad #groundblackpepper #herbs #rice #paprika #dried #maincourse #miseenplace #vegetables #images | ||
| + | |hashtagrev=032020 | ||
| + | |description=A very easy sous vide recipe | ||
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{{recipesummary | {{recipesummary | ||
| + | |TotalCalories = 677 | ||
| + | |PortionCalories = 169 | ||
| + | |DatePublished=23rd March 2014 | ||
| + | |Author=Chef | ||
|ImageComment = | |ImageComment = | ||
| − | |Servings = | + | |Servings = Serves 4 |
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour, 5 minutes - 4 hours, 5 minutes | |TotalTime = 1 hour, 5 minutes - 4 hours, 5 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
| − | |CookTime = 1 hour - 4 | + | |CookTime = 1 hour - 4 hours |
|Image = [[Image:Spicy chicken breasts SV recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Spicy chicken breasts SV recipe.jpg|300px|alt=Electus]] | ||
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| − | A very easy [[Sous vide recipes|sous vide recipe]] | + | A very easy [[:Category:Sous vide recipes|sous vide recipe]] for cooking [https://www.cookipedia.co.uk/cgi-bin/cc.pl?cftk=2#jump chicken breasts]. |
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{{RecipeIngredients | {{RecipeIngredients | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
| − | * | + | * Preheat the water bath to 63.5°C (''147°F'') |
===Method=== | ===Method=== | ||
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| Mix the [[Herbs|herbs]] and [[Spices|spices]] together | | Mix the [[Herbs|herbs]] and [[Spices|spices]] together | ||
| − | | Rub into the [[ | + | | Rub into the [[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 | ||
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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]] | + | 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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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
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[[Category:Sous vide recipes]] | [[Category:Sous vide recipes]] | ||
[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
| + | [[Category:Molecular gastronomy recipes]] | ||
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| + | <!-- footer hashtags --><code 'hashtagrev:032020'>#chickenbreasts #salad #groundblackpepper #herbs #rice #paprika #dried #maincourse #miseenplace #vegetables #images </code><!-- /footer_hashtags --> | ||
Latest revision as of 13:16, 12 April 2017
A very easy sous vide recipe for cooking chicken breasts.
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
- Preheat 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.
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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#chickenbreasts #salad #groundblackpepper #herbs #rice #paprika #dried #maincourse #miseenplace #vegetables #images