Cooking Sous Vide - Thomas N. England (2016)

Poultry

POULTRY basics

One of the main concerns when cooking protein is salmonella—a bacteria responsible for foodborne illness. This harmful bacteria can be instantly eradicated at a temperature of 163°F (73°C) in traditional cooking. However, having to cook poultry to such a high temperature releases a lot of moisture, leaving the protein dry.

Cooking sous vide allows you to kill off salmonella by using longer time periods at lower temperatures. So instead of needing to raise the temperature to 163°F (73°C) to kill salmonella, you can reach the same bacteria-killing levels by cooking as low as 140°F (60°C) for 1 hour. This makes for a much juicier piece of meat that’s still free of harmful bacteria.

This groundbreaking method for cooking poultry allows you to eat poultry that has a little pink color in the flesh. However, because you may be used to a drier piece of meat, it may take a few times of tasting the poultry to start to feel comfortable eating it this way. Play with different temperatures and times, and you’ll dial into your favorite taste preferences over time.

Be sure to set a timer when cooking poultry sous vide. While it can be cooked for a longer time than when using traditional methods, poultry—especially white meat—doesn’t do well if left in a sous vide bath for too long. When that happens, the poultry proteins start to break down and become mushy.

When preparing...

Brine poultry in salt or sugar solutions. This gives you a more flexible timetable before the protein dries out while cooking. If you know you’re going to be away and can’t pull the turkey breast out of the sous vide bath in time, brining will help retain moisture and give you some extra cook time.

When finishing...

With chicken, you can dice it up before adding it to a salad, dredge and fry it, or put it on the grill or smoker. Turkey can be served as is or seared in a pan or with a blowtorch. Duck is great right out of the bag or mixed with fat and made into rillettes.

POULTRY times & temperatures

CHICKEN NOODLE soup

This hearty soup, with moist chunks of chicken, buttery egg noodles, and fresh veggies, retains healthy nutrients with the help of sous vide.

½ red bell pepper, diced

¼ cup carrots, chopped

½ cup white onions, diced

½ cup yellow squash, diced

4 cups fresh baby spinach

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. sea salt

½ tsp. ground black pepper

Dash cayenne pepper (optional)

1 TB. extra-virgin olive oil

2 (6-oz.; 170g) boneless and skinless chicken breasts, diced

2 qt. (2l) chicken broth

1 cup dried egg noodles

1 Preheat the sous vide machine to 183°F (84°C).

2 In a large bowl, combine red bell pepper, carrots, white onions, yellow squash, and baby spinach.

3 Add garlic powder, onion powder, sea salt, black pepper, cayenne pepper (if using), and extra-virgin olive oil, and toss to season and coat.

4 Put seasoned vegetables in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of vegetables and allow to cook for 1 hour.

2 Remove the plastic bag from the water bath and place in the refrigerator to cool for 1 hour.

3 Meanwhile, reduce the temperature of the sous vide water bath to 147°F (64°C).

4 Put diced chicken breasts in a 1-quart (1l) plastic bag and seal.

5 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken and allow to cook for 1 hour. Set aside.

1 In a large stockpot, pour chicken broth. Strain liquid from the plastic bags of seasoned vegetables and chicken and add to broth.

2 Bring liquid to a boil over high heat. Add egg noodles and allow to cook until al dente, about 8 minutes.

3 Add cooked vegetables and chicken to the pot and reduce heat to low. Return broth to a simmer and allow to cook for 5 minutes.

4 Remove soup from heat and serve immediately.

Chicken Noodle Soup

CURRIED CHICKEN salad

Sweet red grapes balance an extra-hot dose of curry powder in this tasty chicken salad. Toasted walnuts add a satisfying crunch.

4 (4- to 6-oz.; 110 to 170g) boneless and skinless chicken breasts

4 TB. Madras curry powder or red curry powder of your choice

8 red grapes, cut in half

¼ cup walnut pieces, toasted

1 TB. red curry powder

¼ tsp. Worcestershire sauce

½ cup extra-thick mayonnaise

1 Preheat the sous vide machine to 150°F (66°C).

2 Season both sides of chicken breasts with Madras curry powder.

3 Put seasoned chicken breasts in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken breasts and allow to cook for 1 hour.

2 Remove the plastic bag from the water bath and place in the refrigerator.

1 Allow chicken breasts to cool until completely chilled, about 2 hours. Take out of the refrigerator and remove from the plastic bag, discarding liquid inside.

2 Dice chicken breasts into ½-inch (1.25cm) pieces.

3 In a large bowl, combine diced chicken, red grapes, walnut pieces, red curry powder, Worcestershire sauce, and extra-thick mayonnaise.

4 Serve chicken salad on salad greens or between two slices of your favorite bread.

Curried Chicken Salad

FRIED chicken

Fried chicken is a true comfort food when done right. Cooking it sous vide before crisping the skin in hot oil ensures your chicken stays moist and tender.

1 (2½-lb.; 1.15kg) whole chicken

½ tsp. garlic powder

¼ tsp. onion powder

½ tsp. smoked paprika

1 TB. dried tarragon

8 cups peanut oil

2 TB. kosher salt

1 cup buttermilk

2 cups all-purpose flour

1 Preheat the sous vide machine to 155°F (68°C).

2 Using a sharp knife, cut whole chicken into 8 pieces: 2 breast halves, 2 thighs, 2 legs, and 2 wings. Remove bones from breast halves.

3 In a medium bowl, combine garlic powder, onion powder, smoked paprika, and tarragon. Season chicken pieces with spice mixture.

4 Put seasoned chicken breast halves and wings (white meat) in a 1-quart (1l) plastic bag and seal. Put seasoned chicken thighs and legs (dark meat) in a separate 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken thighs and legs and allow to cook for 1 hour.

2 Reduce the sous vide water bath temperature to 145°F (63°C).

3 Leaving the plastic bag of chicken thighs and legs in the water, insert the plastic bag of chicken breast halves and wings into the water once the sous vide water bath has reached the desired temperature. Allow to cook for 1 hour. Remove both plastic bags from the water.

1 Allow the bags of chicken to cool for 10 minutes. In a large Dutch oven or other heavy pot, add peanut oil. Place on the stovetop and bring to a temperature of 400°F (204°C) over high heat.

2 Remove chicken pieces from both plastic bags and sprinkle with kosher salt.

3 Place buttermilk and all-purpose flour in two separate medium bowls.

4 Dredge chicken pieces first in flour, and then in buttermilk, and finally in flour again. Allow coated chicken to sit on a plate at room temperature for 15 minutes.

5 Once oil has reached the desired temperature, add coated chicken pieces to the Dutch oven and allow to cook until exterior is a golden brown color, about 2 minutes.

6 Remove fried chicken from oil, placing on paper towels, and allow to cool slightly before serving.

Fried Chicken

PAD thai

This dish features rice noodles and sous vide chicken tossed with crunchy peanuts, fragrant garlic, mild shallots, and a sweet and savory sauce.

4 (8-oz.; 225g) boneless and skinless chicken breasts

7 oz. (200g) rice noodles

⅓ cup tamarind paste

2 TB. fish sauce

2 TB. rice wine vinegar

2 TB. granulated sugar

1 tsp. kosher salt

2 TB. vegetable oil

1 TB. minced garlic

1 minced shallot

¼ cup unsalted peanuts

Pinch ground white pepper

¼ tsp. ground dried chili pepper

½ cup bean sprouts

2 TB. chopped fresh cilantro

4 lime wedges

1 Preheat the sous vide machine to 147°F (64°C).

2 Dry chicken breasts with a paper towel.

3 Put chicken breasts in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken breasts and allow to cook for 1 hour.

2 Remove chicken breasts from the plastic bag and dry again with paper towels. Set aside.

1 In a large pot filled with cold water, soak rice noodles for 45 minutes.

2 Meanwhile, preheat a wok or large sauté pan on high.

3 In a medium bowl, combine tamarind paste, fish sauce, rice wine vinegar, and sugar. Set aside.

4 Cut chicken breasts into ¼-inch (.5cm) strips. In a medium bowl, toss chicken with kosher salt.

5 Once the wok has reached the desired temperature, add chicken strips and vegetable oil. Allow chicken to cook on one side until browned, about 30 seconds. Remove chicken from the wok and place on a cold plate.

6 Continuing to keep the wok hot, add garlic, shallot, and unsalted peanuts. Cook, quickly moving ingredients around the pan so they don’t burn, for about 30 seconds or until lightly toasted.

7 Add vinegar-sugar mixture to the wok and allow to cook until liquid starts to steam. Immediately remove ingredients from the wok and pour over reserved chicken strips.

8 Sprinkle with chili pepper, bean sprouts, and white pepper.

9 When rice noodles are ready, drain. In a large bowl, toss noodles with seasoned chicken strips. Serve pad Thai with cilantro and lime wedges.

Pad Thai

SMOKED CHICKEN thighs

In this recipe, chicken thighs are cooked sous vide and then refrigerated overnight before being smoked. The result is juicy meat with a mouthwatering smoke flavor.

1 TB. paprika

1 TB. dark brown sugar, tightly packed

½ tsp. ground black pepper

½ tsp. garlic powder

½ tsp. dry mustard

⅛ tsp. cumin

⅛ tsp. cayenne pepper

8 (6-oz.; 170g) chicken thighs

1 TB. kosher salt

½ cup barbecue sauce

1 Preheat the sous vide machine to 147°F (64°C).

2 In a medium bowl, combine paprika, dark brown sugar, black pepper, garlic powder, dry mustard, cumin, and cayenne pepper.

3 Dry chicken thighs with a paper towel. Rub spice mixture onto chicken thighs.

4 Divide seasoned chicken thighs between two 1-gallon (3.75l) plastic bags and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bags of chicken thighs and allow to cook for 1 hour, 30 minutes.

2 Remove the plastic bags from the water bath.

1 Remove chicken thighs from the plastic bags and sprinkle with kosher salt. Place, uncovered, in the refrigerator overnight to cool.

2 Preheat a smoker to 200°F (93°C).

3 Remove chicken thighs from the refrigerator and dry with paper towels.

4 Place chicken thighs on the smoker and cook until an internal temperature of 150°F (66°C) is reached. Remove to a large plate.

5 Preheat a grill to medium-high heat.

6 Coat chicken thighs with barbecue sauce and place on the grill briefly to caramelize sugars in the sauce, about 2 to 3 minutes.

7 Remove chicken thighs from the grill and serve immediately.

COQ AU vin

This classic Burgundy dish-comprised of chicken, red wine, mushrooms, and garlic-has the alcohol boiled off to ensure even sous vide cooking.

3 TB. extra-virgin olive oil

1 (4-lb.; 2kg) whole chicken, cut into 8 pieces and breastbones removed

½ tsp. sea salt

2 white onions, diced

2 cups fresh white button mushrooms, sliced

2 large cloves garlic, minced

⅓ cup brandy (optional)

1 cups pinot noir

1 large ripe, red, and unpeeled tomato, chopped, or ⅓ cup canned Italian plum tomatoes

1 cup chicken stock

1 bay leaf

¼ tsp. thyme

Kosher salt

Ground black pepper

1 Add extra-virgin olive oil to a large sauté pan and preheat on high.

2 Lightly season chicken pieces with sea salt.

3 Add chicken to the sauté pan and sear until heavily browned, about 3 minutes per side. Remove chicken and allow to cool for 15 minutes. Set aside.

4 In the same pan, sauté white onions, white button mushrooms, and garlic until mushrooms are dry, about 20 minutes.

5 Add brandy (if using) and pinot noir to deglaze the pan, stirring and scraping up browned bits at the bottom of the pan until they dissolve.

6 Allow wine-vegetable mixture to boil until the volume of liquid has reduced by half, about 15 minutes

7 Add tomato, chicken stock, bay leaf, and thyme. Allow to boil again until the new volume has reduced by half, about 15 minutes.

8 Remove the pan of liquid from the stovetop and chill to 70°F (21°C) in the refrigerator for 30 minutes.

9 Preheat the sous vide machine to 147°F (64°C).

10 Put chicken and liquid in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken and liquid and allow to cook for 3 hours.

2 Remove the plastic bag from the water bath.

1 Remove chicken and liquid from the plastic bag, discarding bay leaf, and divide among plates.

2 Season chicken with kosher salt and black pepper to taste and serve.

CRISPY CHICKEN caesar salad

Juicy and crisp chicken is paired with crunchy lettuce and cool, creamy Caesar dressing for a protein-filled salad you’re sure to devour quickly.

1 TB. Worcestershire sauce

1 tsp. mustard powder

1 tsp. ground black pepper

2 (6-oz.; 170g) boneless and skinless chicken breasts

3 cups peanut oil

1 TB. kosher salt

½ cup rice flour

2 oz. (55g) Romaine lettuce, cut into large strips

2 oz. (60ml) Caesar dressing

¼ cup Parmesan cheese

1 Preheat the sous vide machine to 147°F (64°C).

2 In a medium bowl, combine Worcestershire sauce, mustard powder, and black pepper.

3 Coat chicken breasts in sauce-seasoning mixture.

4 Put coated chicken breasts in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken and allow to cook for 1 hour.

2 Remove the plastic bag from the water bath and place in the refrigerator to cool.

1 In a large Dutch oven or other heavy pot, add peanut oil. Place on the stovetop and bring to a temperature of 350°F (177°C) over high heat.

2 Remove chicken breasts from the plastic bag and dry with paper towels.

3 Cut chicken breasts into ½-inch (1.25cm) strips and season with kosher salt.

4 Place rice flour in a medium bowl. Dredge chicken strips in rice flour to coat.

5 Once oil has reached the desired temperature, add coated chicken strips to the Dutch oven and allow to cook until exterior is a golden brown color, about 2 minutes. Remove chicken strips from oil and place on paper towels.

6 In a large bowl, toss the Romaine lettuce with Caesar dressing. Top with fried chicken strips and Parmesan cheese and serve.

BUFFALO CHICKEN wings

These wings-cooked sous vide to ensure consistent doneness across the entire surface-are fried and then tossed in a fiery buffalo sauce.

12 (5-oz.; 140g) chicken wings

1 tsp. smoked paprika

1 tsp. garlic powder

2 cups sunflower or vegetable oil

4 TB. kosher salt

1 tsp. cayenne pepper

2 cups rice flour

1 cup buffalo wing sauce

1 Preheat the sous vide machine to 150°F (66°C).

2 Season chicken wings with smoked paprika and garlic powder.

3 Put seasoned chicken wings in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken wings and allow to cook for 2 hours.

2 Remove chicken wings from the plastic bag and discard liquid inside the bag.

1 In a large Dutch oven or other heavy pot, add sunflower oil. Place on the stovetop and bring to a temperature of 400°F (204°C) over high heat.

2 Season chicken wings with kosher salt and cayenne pepper.

3 Place rice flour in a medium bowl. Dredge chicken wings in rice flour. Allow coated chicken wings to sit for 15 minutes.

4 Once oil has reached the desired temperature, dredge chicken wings again and then add them to the Dutch oven. Allow chicken wings to cook on both sides until exterior is browned, about 2 minutes.

5 Remove chicken wings from oil and place in a large bowl. Add buffalo wing sauce and toss to coat. Serve immediately.

CHICKEN LETTUCE wraps

Savory chicken and sautéed onions are coated in a spicy teriyaki sauce and wrapped in butter lettuce leaves for a refreshing appetizer.

2 (8-oz.; 225g) boneless and skinless chicken breasts

2 cloves garlic, minced

1 TB. freshly grated ginger

1 head butter lettuce

¼ cup hoisin sauce

2 TB. soy sauce

1 TB. rice wine vinegar

1 tsp. sriracha

1 TB. extra-virgin olive oil

1 white onion, diced

Kosher salt

Ground black pepper

1 green onion, thinly sliced

1 Preheat the sous vide machine to 145°F (63°C).

2 Dry chicken breasts with paper towels.

3 Put chicken breasts, garlic, and ginger in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken with seasonings and allow to cook for 1 hour.

2 Remove the plastic bag from the water bath.

1 Remove chicken breasts from the bag, discarding garlic and ginger, and chop into ¼-inch (.5cm) pieces. Place in a large bowl and set aside.

2 Separate butter lettuce into leaves. Place on a plate and set aside.

3 In a medium bowl, combine hoisin sauce, soy sauce, rice wine vinegar, and sriracha. Set aside.

4 In a large saucepan over high heat, sweat white onion pieces until translucent, about 1 to 2 minutes.

5 Add sauce mixture and cook until it starts to boil, about 1 minute.

6 Remove onion-sauce mixture from the saucepan and toss with chicken pieces.

7 Season chicken mixture with kosher salt and black pepper to taste.

8 Divide chicken mixture among lettuce leaves and serve with green onion slices and any leftover sauce on the side.

Chicken Lettuce Wraps

JERK chicken

This version of Jamaica’s national dish cooks the chicken sous vide with a fiery-hot blend of peppers and spices and finishes it off with a rum-molasses glaze.

1 habanero pepper, stemmed, seeded, and minced

½ red onion, chopped

¼ cup vegetable oil

2 TB. ground black pepper

¼ cup ground allspice

1 TB. ground cinnamon

1 tsp. ground nutmeg

1 TB. ground ginger

1 (4-lb.; 2kg) whole chicken, cut into quarters and breastbones removed

¼ cup malt vinegar

¼ cup kosher salt

¼ cup white rum

½ cup molasses

1 Preheat the sous vide machine to 147°F (64°C).

2 In a blender, place habanero pepper, red onion, vegetable oil, black pepper, allspice, cinnamon, nutmeg, and ginger and grind until smooth.

3 Dry chicken with paper towels. Pat spice blend onto chicken.

4 Put chicken in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken and allow to cook for 1 hour, 30 minutes.

2 Remove the plastic bag from the water bath and set aside.

1 Preheat a grill to high. In a medium bowl, combine malt vinegar, kosher salt, white rum, and molasses.

2 Remove chicken from the plastic bag and brush with rum-molasses glaze.

3 Once the grill has reached the desired temperature, place chicken skin side down on the grill and allow to cook until sugars on chicken caramelize, about 1 minute.

4 Turn chicken over and brush skin side with rum-molasses glaze.

5 Allow to cook until bone side of chicken has been caramelized, about 1 minute. Remove chicken from the grill.

6 Brush chicken with rum-molasses glaze one more time and serve.

Jerk Chicken

TERIYAKI chicken

Sweet, sour, and savory flavors are balanced at a high level in this dish, which combines juicy chicken with a mouthwatering teriyaki sauce.

4 (4- to 6-oz.; 110 to 170g) skinless chicken thighs

2 cloves garlic clove, minced

1 TB. fresh ginger, minced

1 TB. soy sauce

2 TB. water

2 TB. sake

1 TB. light brown sugar, tightly packed

1 tsp. honey

1 cup uncooked white rice

2 cups chicken stock

1 Preheat the sous vide machine to 154°F (68°C).

2 Pat chicken thighs dry with paper towels.

3 Rub garlic and ginger into chicken thighs.

4 Put chicken in a 1-quart (1l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken thighs and allow to cook for 1 hour.

2 Remove the plastic bag from the water bath. Take chicken thighs out of the plastic bag.

1 Shred chicken thighs, disposing of any bones. Set aside.

2 In a medium bowl, combine soy sauce, water, sake, light brown sugar, and honey to make teriyaki glaze. Set aside.

3 In a large stockpot, add white rice and chicken stock. Cook at medium-high heat until it comes to a simmer. Reduce heat to low, cover the pot, and cook for 15 minutes. Remove from heat and set aside.

4 Preheat a wok on high. Once the wok has reached the desired temperature, add shredded chicken and teriyaki glaze.

5 Immediately remove chicken with glaze from the wok when glaze starts to bubble, about 3 minutes.

6 Serve teriyaki chicken with cooked white rice.

herbed TURKEY BREAST

Traditional turkey brings to mind large family gatherings. This recipe simply cooks turkey breast sous vide for a moist, manageable meal with few leftovers.

2 (2-lb.; 1kg) pieces boneless turkey breast (from both sides of turkey)

1 TB. orange zest

1 TB. lemon zest

1 TB. fresh parsley, minced

1 tsp. ground black pepper

1 tsp. fresh thyme, minced

1 tsp. fresh rosemary, minced

1 tsp. garlic, minced

1 oz. (25g) cornstarch

1 pt. (.5l) chicken stock

2 TB. kosher salt

1 Preheat the sous vide machine to 145°F (63°C).

2 Dry turkey breast with paper towels.

3 In a medium bowl, combine orange zest, lemon zest, parsley, black pepper, thyme, rosemary, and garlic. Season turkey breast on both sides with mixture.

4 Put both pieces together skin side out and, using butcher’s twine, tie together.

5 Put seasoned turkey breast in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of seasoned turkey breast and allow to cook for 4 hours.

2 Remove the plastic bag from the water bath.

1 Remove turkey breast from the bag, reserving liquid to make a gravy. Set aside.

2 In a medium stockpot, combine cornstarch and chicken stock.

3 Strain liquid from the bag through a fine-mesh sieve into chicken stock mixture.

4 Place gravy mixture on the stovetop and bring to a simmer over low heat to thicken. (Don’t overcook, as cornstarch will lose its thickening power if it comes to a boil.) Season gravy to taste and set aside.

5 Remove the twine from turkey breast pieces. Dry pieces and season with kosher salt.

6 Brown skin of turkey breast pieces for 2 minutes, 30 seconds, in a hot saucepan over high heat or for about 1 minute with a blowtorch.

7 Slice turkey breast pieces and serve with gravy.

DUCK rillettes

Made of shredded duck reserved in its own fat, duck rillettes can be spread onto bread and is oftentimes eaten with pickled vegetables.

2 (10-oz.; 285g) duck legs

3 sprigs fresh thyme

1 TB. kosher salt

1 tsp. ground black pepper

¼ tsp. dried bay leaves

1 Place duck legs, thyme, kosher salt, black pepper, and bay leaves in a 1-gallon (3.75l) plastic bag and seal.

2 Place the plastic bag in the refrigerator and allow meat to cure for 8 hours.

3 Preheat the sous vide machine to 170°F (77°C).

4 Remove duck legs from the plastic bag. Rinse off and dry with paper towels.

5 Place duck legs in a new 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of duck legs and allow to cook for 12 hours.

2 Remove the plastic bag from the water bath.

1 Place the plastic bag in an ice bath and allow to chill for 30 minutes.

2 Open the plastic bag and separate contents into three different bowls: duck, fat, and jellied liquid.

3 Remove skin and bones from duck and discard. In the bowl of a stand mixer with a paddle attachment, place duck meat and fat. Turn the mixer on low and allow to run for 1 minute.

4 Add ¼ cup of jellied liquid, discarding any extra. Turn the mixer on low and allow to run for 1 minute.

5 Scoop duck rillettes into four ramekins and store in the refrigerator until chilled, about 2 hours. Serve on slices of French bread or another bread of your choice. Rillettes can be stored in the refrigerator for up to 1 month.

Duck Rillettes

SOUTHWEST CHICKEN tacos

Super easy and quick to throw together, these tacos include moist chicken, fresh lime juice, cool sour cream, and decadent queso.

2 lb. (1kg) boneless and skinless chicken thighs (about 6)

2 garlic cloves, thinly sliced

½ cup tomato salsa

1 TB. chopped canned chipotle peppers in adobo sauce

1 TB. chili powder

1 white onion, chopped

½ cup cilantro

Juice of 2 limes

1 cup queso fresco cheese

½ cup sour cream

16 fresh corn tortillas

1 Preheat the sous vide machine to 154°F (68°C).

2 Put chicken thighs, garlic, tomato salsa, chipotle peppers, and chili powder in a 1-gallon (3.75l) plastic bag and seal.

1 Once the sous vide water bath has reached the desired temperature, insert the plastic bag of chicken thighs with seasonings and allow to cook for 6 hours.

2 Remove the plastic bag from the water bath.

1 Remove chicken thighs from the bag and shred using two forks, discarding any bones. Set aside.

2 In a medium bowl, combine white onion, cilantro, and lime juice. Allow to marinate for at least 1 hour.

3 Layer shredded chicken, queso fresco cheese, marinated cilantro mixture, and sour cream on corn tortillas and serve.

Southwest Chicken Tacos