Sous Vide Chicken Carnitas
Make on FrescoI can eat Mexican any day of the week. I love it all the time. There is nothing I don't like about it. So Carnitas are usually done with pulled BBQ pork, but we have been on a sous vide kick in the test kitchen and thus the chicken carnitas. Which isn't the worst thing. Pass the chimichurri...and some flour tortillas. SO good. Perfect! (If I say so myself!)
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Need
-
The Chicken
- 4 chicken thighs, boneless, skinless
- 1 Pinch ground cinnamon
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground coriander
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon dried red chilli flakes
- 1 Pinch pink salt flakes BUY
- 1 Pinch black pepper
- 150 Grams beer
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
-
The Salad
- 3 small cos lettuce, sliced thinly
- 200 Grams cherry tomatoes
- 1 Handful fresh herbs of your choosing
- 1 red chilli sliced thinly
- 1/2 red onion sliced thinly
- 1 avocado, cubed
- 1 Batch Chimichurri or to taste Recipe
- 1 Batch Tortillas to serve Recipe
Do
- 1
Pre make the tortillas and Chimichurri.
- 2
The Chicken;
- 3
Place the chicken thighs in a stasher bag. Place all remaining chicken ingredients, except the EVOO, into the Thermomix bowl. Mix 8 sec/speed 5. Pour into stasher bag with chicken. Refrigerate for at least 1 hour. You can go much longer with this stage if you want to.
- 4
Preheat oven to 220°C on a grill setting. Line an oven tray with baking paper.
- 5
Add 500g of water to the Thermomix bowl. Place the stasher bag into the Varoma dish and cook 20 min/80°C/speed 3. Discard the steaming water from the Thermomix bowl. Drain away half of the marinade, keeping the remainder for shredding.
- 6
Remove chicken from the stasher bags and add the chicken back into the Thermomix bowl and shred with the remaining marinade 3 sec/speed 4. Spread onto the prepared oven tray with a generous drizzle of EVOO and grill for 10 minutes, or until browned and starting to get crisped.
- 7
To make the salad combine all ingredients in a large bowl.
- 8
To assemble, place chicken and salad onto tortillas, drizzle with plenty of Chimichurri and fold in half. Garnish with additional herbs and sliced chillies if desired. Lime cheeks never go astray!