4–6
1 teaspoon sea salt
1 ⁄ 2 teaspoon freshly ground black pepper
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons olive oil
2 medium sweet onions, sliced
1 medium green bell pepper, cored and sliced
2 cups sliced fresh cremini mushrooms
2 cups pizza sauce
1 cup quartered pepperoni slices
8–12 (8") soft flour tortillas
1 1 ⁄ 2 cups grated mozzarella cheese
Mini Pizza Party!
Use the chicken and pepperoni mixture to make mini pizzas with English muffin halves. Place some English muffins cut side up on a baking tray. Spread some of the chicken and pepperoni mixture on the English muffins and top with grated mozzarella and any other desired pizza toppings. Bake in a preheated 375°F oven for 10 minutes.
Sprinkle the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
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.
In a large skillet, heat the oil over medium heat. Add the onions, bell pepper, and mushrooms and sauté until tender, about 4–6 minutes.
Take the chicken out of the water bath and pat dry with a paper towel. Cut into small cubes and place in a large bowl. Pour the pizza sauce and pepperoni on top of the chicken. Mix to combine.
Make the wraps by spooning some of the chicken mixture on a soft tortilla. Add some sautéed vegetables and top with mozzarella cheese. Roll up the tortilla. Repeat with the remaining tortillas and serve.
Chicken Shawarmas
This classic Arabic street food, which originated in Turkey, can be made right at home using the sous vide cooking method and the chicken will be tender and delicious.
Ingredients
Serves 6–8
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons ground cumin
1 1 ⁄ 2 teaspoons ground cardamom
1 1 ⁄ 2 teaspoons salt, divided
1 ⁄ 2 teaspoon ground allspice
1 ⁄ 2 teaspoon cayenne pepper
1 ⁄ 2 teaspoon ground cinnamon
4 (4-ounce) boneless, skinless chicken breasts
1 ⁄ 2 cup tahini
4 cloves garlic
3 ⁄ 4 cup water
1 ⁄ 3 cup lemon juice
6–8 pitas
2 medium tomatoes, thinly sliced
1 large head romaine lettuce, shredded
1 medium sweet onion, thinly sliced
1 ⁄ 4 cup minced fresh flat-leaf parsley
2 cups Pickled Turnips (see recipe in Chapter 15)
Hot sauce (optional)
Make the shawarma spice paste by mixing together the oil, paprika, cumin, cardamom, 1 teaspoon salt, allspice, cayenne, and cinnamon until it resembles a paste.
Rub the shawarma spice paste all over the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary. If desired, let the chicken marinate in the fridge for 1–2 hours before cooking them in the sous vide.
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.
Make the tahini garlic sauce by placing the tahini, garlic cloves, water, lemon juice, and remaining 1 ⁄ 2 teaspoon salt in a food processor or blender. Process on high until smooth and creamy. Add a little bit of extra water if a thinner sauce is desired.
Take the chicken out of the water bath and cut into 1 ⁄ 4 " slices.
To make a shawarma, open up half of the pita round from the edge and fold back. Spread some tahini paste inside the pita bread. Add some of the sliced chicken, tomatoes, romaine lettuce, onion, a little bit of minced parsley, pickled turnips, and, if desired, a few drops of hot sauce. Wrap up the pita and serve. Repeat with the remaining pita bread.
Chicken Cacciatore
This hearty tomato-based chicken recipe is a classic hunter-style Italian dish and is great served on a bed of fresh pasta.
Ingredients
Serves 4–6
2 teaspoons sea
1 teaspoon sea salt
1 ⁄ 2 teaspoon freshly ground black pepper
4 (4-ounce) boneless, skinless chicken breasts
2 tablespoons olive oil
2 medium sweet onions, sliced
1 medium green bell pepper, cored and sliced
2 cups sliced fresh cremini mushrooms
2 cups pizza sauce
1 cup quartered pepperoni slices
8–12 (8") soft flour tortillas
1 1 ⁄ 2 cups grated mozzarella cheese
Mini Pizza Party!
Use the chicken and pepperoni mixture to make mini pizzas with English muffin halves. Place some English muffins cut side up on a baking tray. Spread some of the chicken and pepperoni mixture on the English muffins and top with grated mozzarella and any other desired pizza toppings. Bake in a preheated 375°F oven for 10 minutes.
Sprinkle the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
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.
In a large skillet, heat the oil over medium heat. Add the onions, bell pepper, and mushrooms and sauté until tender, about 4–6 minutes.
Take the chicken out of the water bath and pat dry with a paper towel. Cut into small cubes and place in a large bowl. Pour the pizza sauce and pepperoni on top of the chicken. Mix to combine.
Make the wraps by spooning some of the chicken mixture on a soft tortilla. Add some sautéed vegetables and top with mozzarella cheese. Roll up the tortilla. Repeat with the remaining tortillas and serve.
Chicken Shawarmas
This classic Arabic street food, which originated in Turkey, can be made right at home using the sous vide cooking method and the chicken will be tender and delicious.
Ingredients
Serves 6–8
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons ground cumin
1 1 ⁄ 2 teaspoons ground cardamom
1 1 ⁄ 2 teaspoons salt, divided
1 ⁄ 2 teaspoon ground allspice
1 ⁄ 2 teaspoon cayenne pepper
1 ⁄ 2 teaspoon ground cinnamon
4 (4-ounce) boneless, skinless chicken breasts
1 ⁄ 2 cup tahini
4 cloves garlic
3 ⁄ 4 cup water
1 ⁄ 3 cup lemon juice
6–8 pitas
2 medium tomatoes, thinly sliced
1 large head romaine lettuce, shredded
1 medium sweet onion, thinly sliced
1 ⁄ 4 cup minced fresh flat-leaf parsley
2 cups Pickled Turnips (see recipe in Chapter 15)
Hot sauce (optional)
Make the shawarma spice paste by mixing together the oil, paprika, cumin, cardamom, 1 teaspoon salt, allspice, cayenne, and cinnamon until it resembles a paste.
Rub the shawarma spice paste all over the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary. If desired, let the chicken marinate in the fridge for 1–2 hours before cooking them in the sous vide.
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.
Make the tahini garlic sauce by placing the tahini, garlic cloves, water, lemon juice, and remaining 1 ⁄ 2 teaspoon salt in a food processor or blender. Process on high until smooth and creamy. Add a little bit of extra water if a thinner sauce is desired.
Take the chicken out of the water bath and cut into 1 ⁄ 4 " slices.
To make a shawarma, open up half of the pita round from the edge and fold back. Spread some tahini paste inside the pita bread. Add some of the sliced chicken, tomatoes, romaine lettuce, onion, a little bit of minced parsley, pickled turnips, and, if desired, a few drops of hot sauce. Wrap up the pita and serve. Repeat with the remaining pita bread.
Chicken Cacciatore
This hearty tomato-based chicken recipe is a classic hunter-style Italian dish and is great served on a bed of fresh pasta.
Ingredients
Serves 4–6
2 teaspoons sea
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