Sous Vide Jose Smoke Chicken
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 2
1 (12-ounce) boneless, skinless chicken breast
1 tablespoon dry rub, any style (see note)
1 tablespoon sweet potato puree, warmed, for serving
1 teaspoon chile verde salsa, for serving
Minced fresh cilantro
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Rub the chicken breast with the dry rub. Place in a medium zipper lock bag and seal using the water immersion technique.
Place the bag in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
Heat the oil in a medium skillet over high heat. When the oil is shimmering, add the chicken and sear until golden brown on all sides, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes.
Slice the chicken into 1/2-inch thick medallions. Serve with the sweet potato puree, chile verde, and cilantro.