Tag Archives: sous vide chicken breast

Chicken in Ancho Chile Paste

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 Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Puree the chilies, in a food processor or blender, with the onion, garlic cloves, oil and salt, until a smooth paste forms. Rub the ancho chili paste all over the chicken breasts. Put … Read More

Basic Sous Vide Chicken

From Episode 5 – Sous Vide Basics Cooking Video Series with Sharone Hakman  Serves 2 INGREDIENTS 2 (6 ounce/ 180 g each) boneless, skinless chicken breasts 1 Garlic Herb Seasoning Sheet (or your favorite seasoning blend) Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Season one side of the chicken breasts with salt and pepper. Cut the Seasoning Sheet in half and position one-half sheet on the unsalted side of each breast (or lightly sprinkle the surface with your favorite seasoning blend for poultry). Put the breasts into small (quart/ 0.9 liter) cooking pouch and vacuum seal. … Read More

Asian Inspired Chicken Breast

Courtesy of Chef Richard Blais INGREDIENTS 4 chicken breasts, skinless and trimmed 2 quarts (1.8 liters) water 4 teaspoons (20 ml) salt 2 teaspoons (10 ml) sugar 1 tablespoon (30 ml) poultry seasoning 3 tablespoons (45 ml) butter 1 teaspoon (5 ml) lemon zest 1 teaspoon (5 ml) sliced fresh red Thai chile 1 teaspoon (5 ml) garlic powder white pepper to taste 1 tablespoon high-smoke point vegetable oil (for searing)   INSTRUCTIONS Preheat the SousVide Supreme to 143F/ 62C. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning. Add chicken breasts to the … Read More

Pan-Seared Chicken Breast

Courtesy of Douglas Baldwin Time: 2 hours Serves: 4 INGREDIENTS 4 (6 ounce/170 g) boneless, skinless chicken breasts 2 to 3 tablespoons (30 to 40 ml) high smoke point oil, such as grape seed, peanut, safflower, or vegetable Salt and black pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Place each chicken breast into a separate food pouch and vacuum/seal. Place the sealed pouches into the pouch rack of the SousVide Supreme and cook for at least 2 hours. Remove the chicken breasts from their pouches and pat them dry with paper towels. Heat the … Read More