Sous Vide Chicken Breast With Smoked Paprika Spice Rub
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 4
1 cup water
2 tablespoons kosher salt
1 tablespoon plus 1/4 teaspoon granulated sugar
1 pound boneless, skinless chickens breasts
4 teaspoons unsalted butter, softened
1/2 teaspoon lemon pepper
1/2 teaspoon celery salt
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 1/2 teaspoons extra virgin olive oil
Combine water, salt, and sugar in a large bowl. Whisk until salt and sugar are dissolved. Add the chicken, cover, and refrigerate for 45 minutes.
Meanwhile, set the Anova Sous Vide Precision Cooker to 146ºF (63.5ºC).
In a small bowl, combine 2 teaspoons butter, lemon pepper, celery salt, smoked paprika, garlic powder, remaining 1/4 teaspoon sugar, and cardamom. Using a fork, mash spices into butter and mix until well combined.
Remove chicken breasts from brine, rinse, and pat dry with paper towels. Coat with butter mixture. Transfer to a large zipper lock bag. Seal the bag using the water immersion technique.
Place the bag with 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. Discard cooking liquid.
Heat olive oil and remaining 2 teaspoons butter in a large skillet. When the butter stops foaming, add the chicken and sear until golden brown on each side, 3 to 5 minutes total.
Let rest for 5 minutes and serve.