Sous Vide Tequila Chilli Chicken
We loved creating our Taco Board last year during the shoot and I have to say we ate it for a few days. I think you can see why. It will feed a huge crowd and is the perfect summer entertaining idea. Make as little or as much of it as you want...sit back and chill while everyone tucks in.
The great thing about this recipe is that chicken breast is very often dry, but when you sous vide it, you will find it is moist and succulent with loads of flavour. This recipe can be made in any model Thermomix as long as you have the blade cover. Ask your consultant or check the Thermomix website. They are cheap and very handy for things like this. You may find many other ways to use this too, now that you are full bottle.
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- 2 Tablespoons Extra Virgin Olive Oil (EVOO) and some more for frying BUY
- 2 Tablespoons Tequila
- 2 Teaspoons chilli powder
- 1 Teaspoon smoked paprika
- 1/2 Teaspoon ground cumin
- 1/4 Teaspoon cayenne pepper
- 1 lime zest
- pink salt flakes and cracked pepper to taste BUY
- 2 chicken breasts fillets, boneless, skinless
- water for sous vide
Place all ingredients, minus chicken, into a stasher bag and stir to combine, add chicken and close bag, squeezing all air out. Massage till chicken is well coated. Refrigerate for at least 4 hours.
Insert blade cover into your Thermomix bowl. Place stasher bag into the bowl and cover with water. Cook 35 min/60°C/speed soft.
Heat oil in a hot griddle pan and char the chicken for a couple minutes each side. Rest for 5 minutes before serving with all accompaniments of your choosing.
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