Peri Peri Chicken Breast

Ingredients for 1

• 2 skin on chicken breasts (bone-in or boneless - I used a bone-in split breast)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 chili pepper, minced (optional for extra heat)

• 3 tbsp Peri-Peri sauce/marinade of your choice (I opted for 3/4 Nando's spicy sauce + 1/4 Nando's garlic sauce

• Oil to saute

• Salt and pepper, to taste

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 149ºF / 65.0ºC

• Step 2

  Add oil to a pan and add in diced onions. Cook, over medium, for about 2 min while adding some salt halfway. Then add in minced garlic and chili pepper and cook for another minute. Remove from heat.

• Step 3

  Score the chicken breasts with a knife, this will help the sauce get inside. Bag up the chicken breasts with the peri peri sauce and your onion/garlic/pepper mixture.

• Step 4

  Drop it into the bath and cook for 2 hours.

• Finish under a broiler to get a dark and crispy crust

• Step 0

  Place oven rack about 5-6 inches from the top and set the oven broiler to high

• Step 1

  Remove chicken breasts from the bag and wipe off any excess marinade. Pat the chicken dry with a paper towel

• Step 2

  Place chicken breasts skin side up on a baking sheet or wired rack until they are nicely browned and crispy, about 5-7 mins.

• 

  Step 3

  Serve with limes, onions, and garnish such as cilantro. You can also serve with additional peri peri sauce or your own pan sauce made from the excess marinade.

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