Sous Vide Chicken Recipe

How to use a Sous Vide Water Bath

Chicken tikka skewers cooked in a sous vide water bath.

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I was lucky enough to be sent a fantastic piece of kitchen equipment in the form of a SousVide Supreme Water Bath.

After seeing the water bath method of cooking programs such as MasterChef, you've no idea how much I've wanted one since.

That said, the ones in professional kitchens are far too big to fit in my tiny kitchen.

But the good news is, SousVide Supreme has made a smaller version which is perfect for the home cook and big enough to cope with a dinner party.

What exactly is Sous Vide?

Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.

Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control.

Once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

SousVide Vacuum Sealer, which includes 10 pouches of different sizes, 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide Cookbook and a DVD.

Plus the operating instructions for the water oven and the vacuum sealer.

How easy it is to cook with the SousVide Supreme?

In return for receiving the SousVide Supreme, I have to create a variety of recipes, all using the SousVide Supreme water bath.

So over the next few months, I will be showing you exactly how easy it is to use.

This method of cooking is totally different to the norm once you see how amazingly tender and so perfectly cooked a medium-rare steak turns out.

I think you too will be converted it makes you look like a professional chef turning out some of the best food ever.

So for example, if you like your steak medium-rare the precise temperature that a 1-inch thick piece of steak needs to be is 56.5 C / 134F

Once you've set the temperature on the machine as long as the steak has had the minimum time to cook it doesn't matter if you leave it there for another hour.

You can leave it for two hours, or even most of the day and your steak will stay safe to eat and perfectly medium-rare just as you wanted.

And when you're ready to serve

All that's needed is an extremely quick flash-fry of 30 seconds in hot butter which will ensure your steak browns and looks as good as it tastes.

Of course, it's not all about steak you can cook almost anything in a sous vide water oven. 

Poultry, game, meat, fish, vegetables, fruit, and eggs can all be cooked perfectly.

Chicken breast for example is known for very easily becoming tough during cooking, with the SousVide Supreme chicken is perfectly cooked, meltingly tender and so, so juicy.

Because when cooking in a vacuum-sealed pouch there simply isn't anywhere for the natural juices and any seasonings to go.

The results are truly outstanding - SousVide also delivers healthier and more nutritious food.

Timings and recommended temperatures for your chosen cut of meat, chicken, fish, vegetables and even fruit are all listed in a book as part of the kit.

But you can always check them here Sous Vide Cooking Times and Temperatures Reference Guide.

Getting Started

Fill the Machine with Hot Water:

Fill to just below the 'Max' as when the food is in the water level will rise, you can either add a little more or remove some if necessary.

Seal the food to be cooked in the special food-grade pouches which are designed to be sealed by the heat.

Add a drizzle of olive oil, personally, I find it best to season after cooking.

Make sure the special food-grade bag is straight and with the top of the pouch lying on the rippled surface just touching the air portal.

Close the lid and press 'Vacuum/Seal' - the air with be automatically drawn out and the bag will seal afterwards.

Your food is now ready to be cooked in the SousVide water oven.

Four easy steps to SousVide cooking are simply; Season, Seal, Simmer and Serve.

Season

Meat, chicken, fish or vegetables, fill the machine with hot water and set the temperature on the SousVide water oven.

Pop them into the special food-grade plastic pouches along with any chosen herbs you might fancy.

Seal the pouches using a vacuum machine.

Simmer

Once your selected temperature has been reached, place the sealed vacuum pouch into the water bath by resting it on the rack.

Put the lid on along with the heat mat included and get on with enjoying your day.

Whilst dinner is being cooked the temperature is constantly monitored for you by the water bath.

Serve

When the time is up, take the pouch out of the machine and turn the machine off.

Open the pouch taking care of the hot steam on opening and you can either enjoy your beautifully cooked food straight away or continue to cook further depending on your recipe.

Leave the water to cool before emptying the machine.

Seal the pouch fill the SousVide water oven with hot water and set the temperature to 63.5C or 146F

Once the temperature is reached pop the sealed bags into the water and allow them to cook for a minimum of 1 hour but I left mine simmering for 2 and a half hours.

This is the great thing about Sous Vide cooking, only the temperature and minimum time have to be paid attention to, and then you can leave most foods simmering all day - until you are ready to eat.

Remove the pouch from the oven and remember the food will be perfectly cooked through but for visual presentation just pop the skewers on the BBQ for 30 seconds on each side.

Or onto a VERY hot griddle pan as I did to achieve a nice chargrilled look.

Now enjoy!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sous vide, chicken tikka skewers sous vide, how to use a sous vide water bath,

main, snack

Indian-style

Yield: Any

Author: Jan Bennett

Sous Vide Chicken Tikka Skewers

With sous vide, only the temperature and minimum cooking times need to be adhered to; you can then leave most foods simmering until you are ready to eat.

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Ingredients

• Allow 1 chicken breast fillet and half of bell pepper for every 2 skewers you want to make.
• Skinless chicken breast fillets - cut into bite-sized pieces
• Red bell pepper - cut into bite-sized pieces
• Tikka Masala Paste (Pataks or Sharwood's are both good)
• vegetable oil

Instructions

1. Mix the paste and oil in a bowl - about 1 tablespoon of paste to a drizzle of oil is enough for 1 chicken fillet. Leave to marinate for at least half an hour.
2. Thread the chicken onto wooden skewers alternating with pepper.
3. Put the skewers into a pouch, it's best to roll the top of the pouch over so that the marinade doesn't get on the opening; if it does it will not seal properly.
4. Seal the pouch, fill the SousVide water oven with hot water and set the temperature to 63.5C or 146F.
5. Once the temperature is reached pop the sealed bags into the bath and allow them to cook for a minimum of 1 hour; I left mine simmering for 2 and a half hours.
6. When ready, remove the pouch from the oven and remember the food will be perfectly cooked. For presentation, pop the skewers either onto the BBQ for literally 30 seconds on each side or onto a VERY hot grill pan to achieve a nice char-grilled look.

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