Sous Vide Chicken Carnitas

Make on Drop
Serves 4-6 Prep Time 30 minutes   Cook Time 50 minutes   Rated:

I 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

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 40 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!

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