Southwest Style Sous Vide Chicken!

Ingredients for 6

• 3 to 6 Chicken Breasts

• 1/4 to 1/2 cup of your favorite taco/Southwest seasoning

• 1 or 2 one gallon Ziploc bags or vacuum seal bags

• 1 large mixing bowl with cover

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC by preparing your bin or pot with water and sous vide precision cooker. Make sure you are firmly attaching the sous vide precision cooker to the side if the bin or pot. Fill halfway between the maximum and minimum level indicator on the sous vide precision cooker as this will give enough space for water displacement. Set the timer to 2 hours.

• Step 2

  Place the chicken breasts in a large bowl and add a 1/4 to 1/2 cup of taco seasoning (or your favorite seasoning- 1/4 cup for three breasts 1/2 cup for 6 breasts), place a top on the large bowl and shake vigorously for 30 seconds to a minute, making sure that the breasts are evenly coated.

• Step 3

  Take the chicken breasts out of the large bowl

• Step 4

  Shake off any excess seasoning. Prepare your one gallon vacuum sealer bag or one gallon Ziploc bag. I would suggest two breasts per bag, but no more than three per bag maximum. At this point you can vacuum seal the air out of the vacuum seal bags or squeeze as much air as you can out of the Ziploc bags.

• Step 5

  Once the water bath has reached your chosen temperature, put the bags in the container or pot and either clip them to the side, making sure that the meat is fully submerged, or suspend them from a wire rack cover, still making sure that the meat is always fully submerged.

• Step 6

  Cook the chicken for anywhere from one and a half to two hours. One and a half hours is enough time to have the meat reach 140° in the middle. The extra half hour is a precautionary measure that you can take to make extra sure that all bacteria are dead, though it is not necessary because once the middle of the meat has reached 140° or above for longer than 12 minutes, all salmonella bacteria are dead.

• Step 7

  Let the meat cool for at least 15 to 20 minutes if you are using it for something such as a salad, or immediately proceed to finishing the meat on a grill or griddle, and serve.

• Finishing Steps

• Step 0

  You may finish the chicken on a grill or griddle for 30 seconds to 60 seconds on each side to give it grill marks or a little bit of browning. You can go up to 2 minutes on each side If you are serving it by itself, but I wouldn't do any more than that because then you start drying out the surface of the chicken.

Latest Comments