Cajun Chicken Thighs - Bone In/Skin On
Now with my new Anova that i gave my wife for Christmas, anything and everything!! Just getting revved up with this thing and i can now challenge my wife’s cooking... until she realizes what’s going on then I’m screwed once she takes it away from me!!
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Precision® Cooker Accessories
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Ingredients for 3
3 chicken thighs- bone in/skin on
Ground sea salt and ground pepper
Cajun seasoning
1 large basil leaf
Olive oil
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 153.0ºF / 67.2ºC.
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Step 2
Pat dry chicken thighs
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Step 3
Rub in salt, pepper, cajun seasoning on both sides then place in zip lock bag
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Step 4
Add 2 tbsp olive oil
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Step 5
Insert bag in water bath and seal
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Step 6
Cook for 2 hrs
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Step 0
Remove from water and let rest incovered for 5 min
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Step 1
Heat 2 tbsp of oil in cast iron pan
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Step 2
Sear chicken thighs on Med High heat for 1 min on non skin side then 1 min or until crispy skin on skin side
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Step 3
Remove from pan and rest for 5 min
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Step 4
Slice and serve!