Sous Vide Southwestern Chicken Roulade

Bring the flavors of the Southwest to your dinner plate with this killer recipe from #anovafoodnerd Adam McKenzie. He wraps up chorizo, green chiles, and cheese and then cooks the whole thing to a perfect doneness with his Anova Sous Vide Precision Cooker.

Author

Adam M

I am a Seventh-generation Colorado native that created ThisJewCanQue to share my love for and skill at grilling, smoking and BBQing. I cook on a variety of grills, including Pit Barrel, Traeger and Big Green Egg . I cook from my suburban Denver home that I share with my wife Isabel, Goldendoodle Halley and two cats. As an elementary school STEM teacher, I love the change of pace and focus that grilling provides in my time away from the classroom.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 160F / 71.1C

Ingredients

• 2 boneless skinless chicken breasts
• ¼ cup shredded Monterey jack cheese
• ¼ cup chopped green chiles
• ¼ cup chorizo
• Mexican style seasoning of your choice

Directions

1. Set Anova Sous Vide Precision Cooker to 160°F / 71.1°C
2. Butterfly chicken breasts, if necessary, to create mostly-even thickness. Using two sheets of plastic wrap, sandwich chicken breasts individually and pound with a mallet, rolling pin or heavy pot to flatten to even thickness of ¼ inch. Set aside and repeat with the second breast.
3. Assemble the roulade: Lay out new piece of plastic wrap on clean cutting board. Sprinkle plastic wrap liberally with seasoning. Place chicken atop seasoning, and spread ½ of the chorizo evenly over ½ of the chicken breast. Mound ½ of shredded cheese and green chiles on top of chorizo. Sprinkle with a small amount of additional seasoning. Roll the chicken breast sushi-roll style to create tight roulade with fillings in the middle. Bring plastic wrap tightly up around rolled chicken breast, being sure to overlap the edges. Press out any air trapped in the plastic wrap and twist ends tightly to seal. Tie up plastic wrap ends around roulade and secure with a knot.
4. Place completed, uncooked roulades in a ziplock or vacuum bag, and refrigerate overnight for best flavor. You can also proceed to cooking now!
5. Place chicken in the water bath and sous vide for 90 minutes.

Finishing Steps

1. As the timer is nearing completion, heat a charcoal or gas grill. You can also sear indoors in a hot pan.
2. When the time is complete, carefully remove bag from water and remove plastic-wrapped roulades from bag. Using scissors, remove plastic wrap.
3. Lightly spray grill grate with nonstick cooking spray. Place cooked roulades seam-side down on grill grate, and cook until browned, rotating to ensure even coloring.
4. Rest briefly on a cutting board and cut at an angle with a sharp knife.
5. Serve with Spanish rice, a warmed tortilla, your favorite green chili and a dollop of sour cream on the side