Chicken in Ancho Chile Paste

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Courtesy of Steve Cylka of The Black Peppercorn

Serves 3 or 4


  • 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


  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.

Sous Vide Ancho Chile Chicken Breast

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