Tag Archives: sous vide chicken

Sous Vide Jerk Chicken

Courtesy of Tom and Linda Ryalls (svkitchen.com) Serves 4 to 6 INGREDIENTS ½ cup (120 ml) spiced rum, such as Captain Morgan ¼ cup (60 ml) soy sauce ¼ cup (60 ml) cider vinegar Juice and zest of 4 limes ¼ cup (50 g) dark brown sugar 1 tablespoon (15 ml) black peppercorns, cracked 1 teaspoon (5 ml) ground allspice 1 teaspoon (5 ml) ground nutmeg 1 teaspoon (5 ml) ground cinnamon ½ teaspoon (2.5 ml) ground cloves 4 teaspoons minced garlic 2 teaspoons (10 ml) minced ginger 6 scallions (green and white parts), sliced 3 Scotch bonnet or habañero … Read More

Chicken with Spanish Rice and Veggies

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS  – previously prepared: 1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen 1 pouch cooked rice 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS: 2 tablespoons olive oil 4 cloves garlic, peeled and minced 1 teaspoon smoked paprika Salt and pepper to taste 1 can (2.25 ounces/64 g) sliced black (ripe) olives, drained 1 cup (240 ml) tomato sauce 2 tablespoons (30 ml) … Read More

Easy Weeknight Herb Scented Chicken Breasts

With potatoes and peppers Serves 4 The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS – previously prepared 2 pouches (4 total) skin-on chicken breasts, cooked, thawed if frozen 1 pouch cooked potatoes 1 pouch cooked peppers and onions ADDITIONAL INGREDIENTS 3 tablespoons butter 2 sprigs rosemary and/or thyme, chopped (or a pinch of dried herbs) Salt and pepper, to taste 1 clove garlic, peeled   INSTRUCTIONS Fill the SousVide Supreme with hot tap water and preheat to 160F/71C. Take the pouches of chicken, potatoes, and peppers from the refrigerator (or freezer) … Read More

Soy Sauce Chicken Sous Vide

Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com) Serves 4 INGREDIENTS 1 whole chicken (giblets removed) 3 coins fresh ginger, sliced julienne 4 cloves garlic, peeled and smashed 3 scallions, cut in 2” (5 cm) pieces 2 star anise 1 cinnamon stick 1/2 cup (120 ml) dark soy sauce 1 tablespoon (15 ml) Shao Xing wine 1 teaspoon (5 ml) ground white pepper 1/4 cup (48 g) sugar 3 cups (720 ml) water 1 or 2 additional chopped fresh scallions for garnish (You’ll also need a heavy meat cleaver.)   INSTRUCTIONS Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C. In … Read More

Grilled Chicken Veggie Kabobs

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS For the Marinade 1-1/2 cups (12 ounces/350 ml) Greek yogurt 4 to 6 cloves garlic, peeled and minced 1 shallot, peeled and minced 1 tablespoon (15 ml) fresh oregano 2 lemons, for juice (plus reserve zest of one lemon) 1/2 teaspoon (2.5 ml) salt, or to taste 1 tablespoon (15 ml) honey 3 tablespoons (45 ml) olive oil (or more if needed for consistency) 1/2 teaspoon (2.5 ml) smoked paprika 1/4 teaspoon cayenne pepper, or to taste Pinch ground coriander For the Kabobs 2 chicken breast halves (boneless, skinless) cut into 1-inch … 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

Tequila Chicken

Recipe courtesy of Sharone Hakman Serves 2 INGREDIENTS 2 chicken breast halves, boneless and skinless Salt, to taste Black pepper, to taste 2 tablespoons (10 ml) butter 2 tablespoons (10 ml) tequila 1 lime, for juice Fresh chives, chopped, for garnish   INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/63.5C. Lightly season the chicken breasts with salt and pepper, put into a small (quart/0.9 liter) food-grade cooking pouch, and vacuum seal. Submerge the pouch in the water oven and cook for at least 1 to 1-1/2 hours. Remove the pouch from the water oven and the chicken from the … Read More

Deconstructed Buffalo Wings

Recipe kindly provided by Chef Phillip Foss of Foss Food Trucks, Chicago, IL. Time: 4 hours Temperature: 145F / 63C Serves: 6 INGREDIENTS 30 chicken wings drumette and wing tip removed 2 ounces all purpose flour heat-stable vegetable oil for frying 1 recipe Celery Emulsification (recipe follows) 1 recipe Blue Cheese Mousse (recipe follows) 3 ounces (45 ml) Frank’s Original Hot Cayenne Pepper Sauce (or your favorite hot pepper sauce) 3 ounces (85 g) cold unsalted butter 3 ounces (85 g) caramelized walnuts (recipe follows) 3 ounces (85 g) blue cheese (or Roquefort blue) ½ ounce (15 ml) lemon vinaigrette … Read More

Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic Serves 4 Prepared sous vide, this recipe works better with the dark meat of the chicken, since the garlic will not become as toasty and sweet at the lower cooking temperature more desirable for cooking juicy breast meat. INGREDIENTS 8 chicken leg quarters Salt and pepper to taste 1 cup olive oil 4 sprigs fresh thyme 2 sprigs fresh rosemary 40 cloves of garlic, peeled INSTRUCTIONS Preheat the SousVide Supreme water oven to 176F/80C. Lightly sprinkle the leg quarters with salt and pepper and put two into a small (quart/liter) cooking pouch. Add ¼ cup olive oil, … Read More

Chicken Club Salad Wraps Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 ounces chicken tenders* Olive oil Salt and pepper to taste 4 strips bacon, cooked until crisp, drained, and crumbled 1 small tomato, diced 1 small ripe avocado, peeled, seeded, and diced 1 tablespoon (15 ml) fresh lime juice 2 thin slices red onion 1 cup (56 g) chopped romaine lettuce 4 wraps – large fresh lettuce leaves (red leaf or Boston Bibb), Coconut Wraps, or low-carb tortillas 1/4 cup (60 ml) your favorite vinaigrette INSTRUCTIONS Fill and preheat the SousVide Supreme … Read More

Lemon Chicken Sous Vide

Lemon Chicken Sous Vide Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 1 small onion, peeled, halved, and sliced 1 clove garlic, peeled and minced 2 tablespoons (30 ml) olive oil, divided use 8 chicken thighs, skin on or boneless, skinless if desired Salt and pepper to taste 1 large lemon, for zest and juice 1 ½ teaspoons (7.5 ml) minced fresh thyme or 3/4 teaspoon dried 1 ½ teaspoons (7.5 ml) minced fresh marjoram or 3/4 teaspoon dried 1 ½ teaspoons (7.5 ml) minced fresh flat … Read More

Cajun Chicken Sous Vide

Serves 1 to 4 INGREDIENTS 1 to 4 boneless, skinless chicken breasts or thighs 1 to 4 tablespoons (15 to 60 g) unsalted butter, softened 1 to 4 teaspoons (5 to 20 g) SousVide SupremE Tangy Cajun Rub (or your favorite blend of Cajun spices.) Coarse salt (omit if brining chicken) INSTRUCTIONS For best results, brine the chicken beforehand in the refrigerator: Make the brining solution by dissolving 1/8 cup (30 g) kosher salt in 1 quart (.95 liter) of water in a gallon zip closure bag or large covered container. Place the chicken into the brine, seal or cover, and refrigerate … Read More