The Everything Guide to Cooking Sous Vide (17 page)

This recipe uses the smoky taste of ancho chilies in the marinade for the chicken. Marinades are a great way to infuse aromatics into the meat and because sous vide cooking is low and slow, it provides a great opportunity for a deepening of the flavors. There are many options out there, so get creative and try something new!

1. Soak the ancho chilies in hot water for 15 minutes. Remove the stems and discard. Place the ancho chilies in a food processor with the yellow onion, oil, salt, and pepper. Process until a smooth paste forms.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Rub the ancho chili paste all over the chicken breasts.
   
4. Place the coated chicken in a food-safe bag and vacuum seal the bag. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
5. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
6. In a large skillet, melt the butter over medium heat. Add the red onions and bell peppers and cook until tender, about 4–6 minutes.
   
7. Take the chicken out of the water bath and cut into
   ¹
   ⁄
   ₄
   "-thick slices.
   
8. Assemble the fajitas by placing some sliced chicken on a soft tortilla. Add some of the sautéed vegetables and the grated cheese. If desired, top with tomato, avocado, or sour cream. Roll up the tortilla and serve. Repeat with the remaining tortillas.
   

Buffalo Chicken Naan Pizza

Naan bread is the perfect size and shape for personal-sized pizza. The Buffalo sauce gives this pizza a spicy kick and is a nice alternative to a traditional pizza sauce.

Ingredients

Serves 4

1 teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

2 (4-ounce) boneless, skinless chicken breasts

4 pieces naan bread

¹
⁄
₃
cup Buffalo wing hot sauce

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⁄
₂
sweet onion, diced

¹
⁄
₂
yellow bell pepper, cored and diced

1
¹
⁄
₂
cups grated mozzarella cheese

¹
⁄
₃
cup crumbled blue cheese

1. Sprinkle the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. Take the chicken out of the water bath and pat dry with a paper towel. Cut the chicken into small cubes.
   
5. Preheat the oven to 400°F.
   
6. Place the naan bread on a baking sheet and brush the Buffalo wing hot sauce on the naan bread. Spread cubed chicken, diced onion, and bell pepper on the naan bread. Sprinkle the grated cheese and crumbled blue cheese on top.
   
7. Bake the naan pizzas in the oven for 10–15 minutes or until the cheese melts and starts to bubble.
   
8. Take the pizzas out of the oven and let them rest for 2–3 minutes before serving.
   

Chicken and Pepperoni Pizza Wraps

Grill these pizza wraps in a panini press and wrap them in aluminum foil for a great on-the-go lunch!

Ingredients

Serves 4–6

1 teaspoon sea salt

¹
⁄
₂
teaspoon freshly ground black pepper

4 (4-ounce) boneless, skinless chicken breasts

2 tablespoons olive oil

2 medium sweet onions, sliced

1 medium green bell pepper, cored and sliced

2 cups sliced fresh cremini mushrooms

2 cups pizza sauce

1 cup quartered pepperoni slices

8–12 (8") soft flour tortillas

1
¹
⁄
₂
cups grated mozzarella cheese

Mini Pizza Party!

Use the chicken and pepperoni mixture to make mini pizzas with English muffin halves. Place some English muffins cut side up on a baking tray. Spread some of the chicken and pepperoni mixture on the English muffins and top with grated mozzarella and any other desired pizza toppings. Bake in a preheated 375°F oven for 10 minutes.

1. Sprinkle the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. In a large skillet, heat the oil over medium heat. Add the onions, bell pepper, and mushrooms and sauté until tender, about 4–6 minutes.
   
5. Take the chicken out of the water bath and pat dry with a paper towel. Cut into small cubes and place in a large bowl. Pour the pizza sauce and pepperoni on top of the chicken. Mix to combine.
   
6. Make the wraps by spooning some of the chicken mixture on a soft tortilla. Add some sautéed vegetables and top with mozzarella cheese. Roll up the tortilla. Repeat with the remaining tortillas and serve.
   

Chicken Shawarmas

This classic Arabic street food, which originated in Turkey, can be made right at home using the sous vide cooking method and the chicken will be tender and delicious.

Ingredients

Serves 6–8

2 tablespoons olive oil

1 tablespoon paprika

2 teaspoons ground cumin

1
¹
⁄
₂
teaspoons ground cardamom

1
¹
⁄
₂
teaspoons salt, divided

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⁄
₂
teaspoon ground allspice

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⁄
₂
teaspoon cayenne pepper

¹
⁄
₂
teaspoon ground cinnamon

4 (4-ounce) boneless, skinless chicken breasts

¹
⁄
₂
cup tahini

4 cloves garlic

³
⁄
₄
cup water

¹
⁄
₃
cup lemon juice

6–8 pitas

2 medium tomatoes, thinly sliced

1 large head romaine lettuce, shredded

1 medium sweet onion, thinly sliced

¹
⁄
₄
cup minced fresh flat-leaf parsley

2 cups
Pickled Turnips
(see recipe in Chapter 15)

Hot sauce (optional)

1. Make the shawarma spice paste by mixing together the oil, paprika, cumin, cardamom, 1 teaspoon salt, allspice, cayenne, and cinnamon until it resembles a paste.
   
2. Rub the shawarma spice paste all over the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary. If desired, let the chicken marinate in the fridge for 1–2 hours before cooking them in the sous vide.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
4. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
5. Make the tahini garlic sauce by placing the tahini, garlic cloves, water, lemon juice, and remaining
   ¹
   ⁄
   ₂
   teaspoon salt in a food processor or blender. Process on high until smooth and creamy. Add a little bit of extra water if a thinner sauce is desired.
   
6. Take the chicken out of the water bath and cut into
   ¹
   ⁄
   ₄
   " slices.
   
7. To make a shawarma, open up half of the pita round from the edge and fold back. Spread some tahini paste inside the pita bread. Add some of the sliced chicken, tomatoes, romaine lettuce, onion, a little bit of minced parsley, pickled turnips, and, if desired, a few drops of hot sauce. Wrap up the pita and serve. Repeat with the remaining pita bread.
   

Chicken Cacciatore

This hearty tomato-based chicken recipe is a classic hunter-style Italian dish and is great served on a bed of fresh pasta.

Ingredients

Serves 4–6

2 teaspoons sea salt, divided

¹
⁄
₂
teaspoon freshly ground black pepper

4 (4-ounce) boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium yellow onion, diced

1 medium red bell pepper, cored and diced

3 cloves garlic, minced

4 cups marinara sauce

1 cup pitted green olives

1 tablespoon granulated sugar

1 teaspoon dried basil

1 teaspoon dried oregano

1
¹
⁄
₂
–2 pounds dry pasta (penne, rotini, spaghetti, etc.)

Grated Parmesan cheese (optional)

1. Sprinkle 1 teaspoon of the salt and pepper on the chicken breasts. Place the chicken breasts in a food-safe bag and vacuum seal it. Make sure the chicken is lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
2. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
3. Place the chicken in the water bath and cook sous vide for 1
   ¹
   ⁄
   ₂
   –4 hours.
   
4. In a large skillet, heat the oil over medium heat. Add the onion, pepper, and garlic and sauté until tender, about 4–6 minutes. Add the marinara sauce, green olives, sugar, basil, oregano, and salt. Bring to a boil and then lower the heat. Let the sauce simmer for about 45 minutes.
   
5. Cook the pasta according to the directions on the package. Drain.
   
6. Take the chicken out of the water bath and cut into
   ¹
   ⁄
   ₄
   "-thick slices.
   
7. To serve, spoon some of the cacciatore sauce over a bed of cooked pasta. Place some sliced chicken on top of the sauce, and spoon a little more sauce over the chicken. If desired, sprinkle some Parmesan cheese on top.
   

Barbecue Chicken on a Bun

There is no need for a grill to make an awesome chicken sandwich and this sous vide version is tender and coated with plenty of barbecue sauce.

Ingredients

Serves 4

4 (4-ounce) boneless, skinless chicken breasts

1
¹
⁄
₂
cups barbecue sauce, divided

4 crusty kaiser rolls, cut in half

4 slices cheese (Cheddar, Swiss, mozzarella, etc.)

1 large tomato, sliced

1 large red onion, sliced

4–8 large lettuce leaves

1. Carefully slice the chicken breast in half horizontally so that it is 2 flat pieces of chicken. Do this with the remaining chicken breasts. In a medium bowl, toss the sliced chicken breasts in 1 cup of the barbecue sauce.
   
2. Place the barbecue-coated chicken breast slices in a food-safe bag and vacuum seal it. If necessary, use a spatula to scrape all the sauce out of the bowl and into the bag. Make sure the chicken slices are lined up side by side and not stacked or piled. Use multiple bags if necessary.
   
3. Fill the water bath with water. Set your sous vide machine temperature to 146°F.
   
4. Place the chicken in the water bath and cook sous vide for 1–2 hours.
   
5. Take the chicken out of the water bath.
   
6. Assemble the sandwiches by placing 2 slices of the cooked chicken breast on each bun. Spread a little bit of the remaining
   ¹
   ⁄
   ₂
   cup barbecue sauce on the chicken of each of the 4 sandwiches. Top each with a slice of cheese, tomato, onion, and 1–2 leaves of lettuce.