Sous Vide Jose Smoke Chicken

(15)

Mike Castaneda

Wellington KS

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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This was a guarded recipe for myself from my upcoming restaurant, Jose Smoke. My father, Jose, taught me how to grill and smoke, so I wanted to create a recipe that showcases BBQ with latin infused flavors! Note: You can use any prepared dry rub that you'd like in this recipe, but I like to make my own. Try mixing 1 teaspoon sugar with 1/3 teaspoon each of salt and freshly ground black pepper. Add touches of paprika, cumin, chili powder, garlic and onion powders to make it your own.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Rub the chicken breast with the dry rub. Place in a medium zipper lock bag and seal using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.

    • Step 1

      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.

    • Step 2

      Slice the chicken into 1/2-inch thick medallions. Serve with the sweet potato puree, chile verde, and cilantro.

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140 F / 60 C Recipe Temp
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