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Lemon Thyme Chicken, Sous-Vide

Healthy chicken breast cooked to perfection…tender, moist and packed with flavor. How? Cooking using sous vide method.

Yes, I am still playing with the sous vide method…so far this method has not disappointed me…

This week, I am sharing with you a very simple recipe for a juicy, flavorful chicken breast. The good thing about this method is that you never overcook, even if you leave the chicken breasts in the water-bath longer than the set time. As your chicken is cooking (sous-vide) you have all the time to do whatever you need to do and not to worry that the chicken breasts will be over cooked, therefore, dry and rubbery.

The sous vide cylinder, that I use is from Anova and you can find it HERE.

Ingredients:

  • 2 chicken breasts
  • 1½ tablespoons olive oil
  • 6-7 sprigs of fresh thyme leaves
  • 2.3 garlic cloves finely chopped
  • Salt and pepper to taste
  • 1 lemon thinly sliced

Method:

Rinse the chicken breast and pat it dry. In a medium bowl add the olive oil, garlic, thyme, salt and pepper.

Cover and place in the refrigerator for about 2 hours.

When ready to cook, preheat water oven to 60.5°C.

Place the chicken breasts into a 1 gallon freezer quality plastic bag. Gently place the sliced lemon on top of the chicken breasts.

To create a vacuum in the bag, carefully place the bag with chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 2 to 3 hours. Once the cooking time is off, remove the chicken breasts and sear both sides in a cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme and lemon. Serve hot.

If you enjoy this sous vide recipe, you might want to check Steak recipe and Butter Lemon Swai recipes, both using sous vide method.

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful week!




Sous Vide Miso Tilapia

This is an Asian inspired recipe using sous vide to cook tilapia. The fish is cooked with miso paste and then quickly pan fried.

This is my second experiment cooking sous vide, and this time I cooked tilapia. This is such a nice and easy way to cook fish. The filet turned moist, flaky and so tasty, lots of umami. I always like cooking fish with miso, and in order to have enough flavor you need to marinate the fish in miso for some time. Therefore this method makes it very easy since there is no need to plan in advance.

My husband loves white fish, he claims that they are less “fishy”…so I usually cook white fish for him and salmon for myself, but not this time as I went for the tilapia as well…

I usually buy tilapia at Costco, they are easy to handle since they come individually packed.

I like to serve miso tilapia with steamed rice.

By the way, today is Chinese New Year…

for the ones that celebrate!

Okay, now back to the recipe…

Ingredients:

  • 2 tilapia filets
  • 1 teaspoon finely grated ginger
  • 3 to 4 tablespoons white miso, low sodium
  • 1 teaspoon sugar
  • ½ tablespoon cooking wine
  • 1 teaspoon vegetable oil such as canola, or corn
  • ½ tablespoon butter
  • White sesame seed for garnish

Method:

Preheat water oven to 56°C. I set my Anova Precision Cooker in a stainless steel container.

In a small bowl mix together ginger, miso, sugar, cooking wine and oil.

Rinse the tilapia filet and pat them dry with paper towels. Place the filet of tilapia into a 1 gallon freezer quality plastic bag and cover both sides of the filet with the miso paste.

To create a vacuum in the bag, carefully place the bag with fish filet into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 20 minutes. Once the cooking time is off, remove the fish filet carefully from the bag as they break easily. Discard the liquid.

Heat a cast iron skillet with butter, sear both sides of the filet in high heat, keep your eyes on it, it can burn easily due to the miso paste and sugar. Once seared, remove from the heat, sprinkle some sesame seed on it and serve.

If you enjoy this simple recipe for miso tilapia, you might want to check Miso Marinated Scallops or Grilled Marinated Miso Chicken.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

This coming Sunday is Valentine’s Day…sorry for not posting any Valentine’s Day like recipe…nevertheless…

Thank you for stopping by Color Your Recipes…have a colorful week!