Sous Vide Chicken Tacos
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 6
6 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 (8-ounce jar) green chile salsa
1 cup sweet potato puree, for serving
Spring salad mix, for serving
Corn tortillas, for serving
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Season the chicken with salt and pepper. Place in a zipper lock bag with 1/2 cup of the salsa. Seal the bag using the water immersion technique.
Place the chicken in the water bath and set the timer for 8 hours.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large bowl.
Use two forks to shred the chicken into bite-sized pieces. Toss to coat in cooking juices.
Spread the sweet potato puree on the warmed tortillas and top with the chicken, salad mix, and additional salsa. Serve.