Sous Vide Chicken Tacos

(17)

Mike Castaneda

Wellington KS

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

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This is a recipe I created at the last minute and it's become one of my absolute favorites. The sweet potato puree goes so well with the tender chicken and green chile. We know your family will enjoy this recipe as much as mine did!
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    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.

  • Step 3

    Place the chicken in the water bath and set the timer for 8 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large bowl.

    • Step 1

      Use two forks to shred the chicken into bite-sized pieces. Toss to coat in cooking juices.

    • Step 2

      Spread the sweet potato puree on the warmed tortillas and top with the chicken, salad mix, and additional salsa. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
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