Gifted an Omaha steak box which came with my least favorite meats-boneless, skinless, chicken breast. Thank goodness for SV which turns what, in my opinion, is an incredibly unsurprising protein into something fairly delicious. Did dry rub of chili powder, onion powder, paprika and cooked at 154 for 1.5 hours then seared on cast iron after a 5 min ice bath to prevent overcooking since they were pretty scrawny pieces. Served over black bean, tomato, avocado salad with a homemade chipotle sauce.
by volleygirl815
5 Comments
Looks beautiful
I’ve only tried chicken breasts once in SV and they were very tough. Was that just the chicken, or did I cook them too long?
Amazed at the Omaha Steak’s audacity to include chicken breast in a gift box, goddamn.
Quality sous vide chicken breast 148F for 2hrs turns it into something completely different from what you’ve had before. I call it dragon meat it’s so different and so good.
I’ve cooked chicken breasts in slow cookers with different types of gravy for years, but recently did them in the sous vide after a 2 hour brine and I’ll probably do it that way from here on out. Incredibly flavorful, tender and juicy!