Courtesy of Steve Cylka of The Black Peppercorn

Serves 3 or 4

INGREDIENTS

• 3 or 4 boneless skinless chicken breasts
• 3 dried ancho chilies
• 1 onion, peeled and quartered
• 2 garlic cloves
• 2 tablespoons (30 ml) oil
• 1 teaspoon (5 ml) salt

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 146F/63.5C.
2. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard.
3. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms.
4. Rub the ancho chili paste all over the chicken breasts.
5. Put the chicken breasts in a single layer into cooking pouches and vacuum seal. If desired, let the chicken marinate in the refrigerator for 1 or 2 hours before cooking them in the sous vide.
6. Submerge the sealed pouches in the water bath and cook for about 2 hours.
7. Serve straight from the pouch.