Chicken Fajitas

Ingredients for 8

• “Chicken marinade”

• 1 tablespoon olive oil

• 1 tablespoon Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 1 teaspoon chili powder

• 3 cloves minced garlic

• 3 dashes hot sauce

• 2 boneless chicken breast

• “Fajita vegetables”

• 1 tablespoon olive oil

• 1 large sweet onion

• 1 red bell pepper

• 1 yellow bell pepper

• 1 orange bell pepper

• 1 pinch salt

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC

• Step 2

  Place “Chicken marinade” ingredients minus the 1 tablespoon olive oil and chicken breasts itself in a bowl / container and whisk together. Reserve 1 teaspoon of the marinade for the fajita vegetables. Place the chicken in a sealable sous vide bag and add the chicken marinade. Extract the air and seal bag. Place in the sous vide water when the water comes to the desired temperature.

• Step 3

  Slice the onion and bell peppers in roughly 1/4 inch strips discarding seeds, and ribs from bell peppers. Remove skin from the onion before slicing into strips.

• Finishing Steps

• Step 0

  Place the tablespoon of olive oil in a skillet heating to med high. When heated add the onions and bell peppers. Add pinch of salt and reserved teaspoon of chicken marinade. Cook veggies to desired tenderness. I prefer crisp tender with onions slightly charred. Once cooked remove from heat and set aside keeping it warm.

• Step 1

  When the chicken is done in the sous vide bath remove it and cut chicken into strips. Heat a skillet with 1 tablespoon of olive oil to high heat. Add cut chicken strips to heated oil flash frying it to desired charred or golden brown color.

• Step 2

  Heat up to 8 tortillas and place chicken and veggies in the heated tortillas. Enjoy with desired condiments such as sour cream guacamole cheese etc.

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