necessary.
Place the chicken in the water bath and cook sous vide for 2–4 hours.
About 10 minutes before the chicken is ready, reheat the remaining sauce in a large saucepan over medium heat.
Take the chicken out of the sous vide water bath and place it in the saucepan with the sauce. Pour in the cream, stir, and let the sauce simmer for about 3–4 minutes. Serve over rice and sprinkle the fresh cilantro on top.
Ancho Chicken Fajitas
Chicken breast cooked in the sous vide is tender and ideal for fajitas, and the ancho chilies give them a smoky flavor with a hint of heat.
Ingredients
Serves 4–6
3 dried ancho chilies
1 medium yellow onion, quartered
2 tablespoons olive oil
1 teaspoon sea salt
1 ⁄ 2 teaspoon black pepper
4 (4-ounce) boneless, skinless chicken breasts
3 tablespoons butter
2 medium red onions, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
8–12 (8") soft flour tortillas
1 1 ⁄ 2 cups grated Cheddar or Monterey jack cheese
Other toppings like diced tomato, sliced avocado, and sour cream
Mixing Up the Aromatics
This recipe uses the smoky taste of ancho chilies in the marinade for the chicken. Marinades are a great way to infuse aromatics into the meat and because sous vide cooking is low and slow, it provides a great opportunity for a deepening of the flavors. There are many options out there, so get creative and try something new!
Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Place the ancho chilies in a food processor with the yellow onion, oil, salt, and pepper. Process until a smooth paste forms.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Rub the ancho chili paste all over the chicken breasts.
Place the coated chicken in a food-safe bag and vacuum seal the bag. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the chicken in the water bath and cook sous vide for 1 1 ⁄ 2 –4 hours.
In a large skillet, melt the butter over medium heat. Add the red onions and bell peppers and cook until tender, about 4–6 minutes.
Take the chicken out of the water bath and cut into 1 ⁄ 4 "-thick slices.
Assemble the fajitas by placing some sliced chicken on a soft tortilla. Add some of the sautéed vegetables and the grated cheese. If desired, top with tomato, avocado, or sour cream. Roll up the tortilla and serve. Repeat with the remaining tortillas.
Buffalo Chicken Naan Pizza
Naan bread is the perfect size and shape for personal-sized pizza. The Buffalo sauce gives this pizza a spicy kick and is a nice alternative to a traditional pizza sauce.
Ingredients
Serves 4
1 teaspoon sea salt
1 ⁄ 2 teaspoon freshly ground black pepper
2 (4-ounce) boneless, skinless chicken breasts
4 pieces naan bread
1 ⁄ 3 cup Buffalo wing hot sauce
1 ⁄ 2 sweet onion, diced
1 ⁄ 2 yellow bell pepper, cored and diced
1 1 ⁄ 2 cups grated mozzarella cheese
1 ⁄ 3 cup crumbled blue cheese
Sprinkle the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Place the chicken in the water bath and cook sous vide for 1 1 ⁄ 2 –4 hours.
Take the chicken out of the water bath and pat dry with a paper towel. Cut the chicken into small cubes.
Preheat the oven to 400°F.
Place the naan bread on a baking sheet and brush the Buffalo wing hot sauce on the naan bread. Spread cubed chicken, diced onion, and bell pepper on the naan bread. Sprinkle the grated cheese and crumbled blue cheese on top.
Bake the naan pizzas in the oven for 10–15 minutes or until the cheese melts and starts to bubble.
Take the pizzas out of the oven and let them rest for 2–3 minutes before serving.
Chicken and Pepperoni Pizza Wraps
Grill these pizza wraps in a panini press and wrap them in aluminum foil for a great on-the-go lunch!
Ingredients
Serves
Place the chicken in the water bath and cook sous vide for 2–4 hours.
About 10 minutes before the chicken is ready, reheat the remaining sauce in a large saucepan over medium heat.
Take the chicken out of the sous vide water bath and place it in the saucepan with the sauce. Pour in the cream, stir, and let the sauce simmer for about 3–4 minutes. Serve over rice and sprinkle the fresh cilantro on top.
Ancho Chicken Fajitas
Chicken breast cooked in the sous vide is tender and ideal for fajitas, and the ancho chilies give them a smoky flavor with a hint of heat.
Ingredients
Serves 4–6
3 dried ancho chilies
1 medium yellow onion, quartered
2 tablespoons olive oil
1 teaspoon sea salt
1 ⁄ 2 teaspoon black pepper
4 (4-ounce) boneless, skinless chicken breasts
3 tablespoons butter
2 medium red onions, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
8–12 (8") soft flour tortillas
1 1 ⁄ 2 cups grated Cheddar or Monterey jack cheese
Other toppings like diced tomato, sliced avocado, and sour cream
Mixing Up the Aromatics
This recipe uses the smoky taste of ancho chilies in the marinade for the chicken. Marinades are a great way to infuse aromatics into the meat and because sous vide cooking is low and slow, it provides a great opportunity for a deepening of the flavors. There are many options out there, so get creative and try something new!
Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Place the ancho chilies in a food processor with the yellow onion, oil, salt, and pepper. Process until a smooth paste forms.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Rub the ancho chili paste all over the chicken breasts.
Place the coated chicken in a food-safe bag and vacuum seal the bag. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
Place the chicken in the water bath and cook sous vide for 1 1 ⁄ 2 –4 hours.
In a large skillet, melt the butter over medium heat. Add the red onions and bell peppers and cook until tender, about 4–6 minutes.
Take the chicken out of the water bath and cut into 1 ⁄ 4 "-thick slices.
Assemble the fajitas by placing some sliced chicken on a soft tortilla. Add some of the sautéed vegetables and the grated cheese. If desired, top with tomato, avocado, or sour cream. Roll up the tortilla and serve. Repeat with the remaining tortillas.
Buffalo Chicken Naan Pizza
Naan bread is the perfect size and shape for personal-sized pizza. The Buffalo sauce gives this pizza a spicy kick and is a nice alternative to a traditional pizza sauce.
Ingredients
Serves 4
1 teaspoon sea salt
1 ⁄ 2 teaspoon freshly ground black pepper
2 (4-ounce) boneless, skinless chicken breasts
4 pieces naan bread
1 ⁄ 3 cup Buffalo wing hot sauce
1 ⁄ 2 sweet onion, diced
1 ⁄ 2 yellow bell pepper, cored and diced
1 1 ⁄ 2 cups grated mozzarella cheese
1 ⁄ 3 cup crumbled blue cheese
Sprinkle the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it.
Fill the water bath with water. Set your sous vide machine temperature to 146°F.
Place the chicken in the water bath and cook sous vide for 1 1 ⁄ 2 –4 hours.
Take the chicken out of the water bath and pat dry with a paper towel. Cut the chicken into small cubes.
Preheat the oven to 400°F.
Place the naan bread on a baking sheet and brush the Buffalo wing hot sauce on the naan bread. Spread cubed chicken, diced onion, and bell pepper on the naan bread. Sprinkle the grated cheese and crumbled blue cheese on top.
Bake the naan pizzas in the oven for 10–15 minutes or until the cheese melts and starts to bubble.
Take the pizzas out of the oven and let them rest for 2–3 minutes before serving.
Chicken and Pepperoni Pizza Wraps
Grill these pizza wraps in a panini press and wrap them in aluminum foil for a great on-the-go lunch!
Ingredients
Serves
Similar Books
