Sous Vide Jose Smoke Chicken

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.

Author

Mike Castaneda

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

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 140F / 60C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Rub the chicken breast with the dry rub. Place in a medium zipper lock bag and seal using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
2. 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.
3. Slice the chicken into 1/2-inch thick medallions. Serve with the sweet potato puree, chile verde, and cilantro.