Sous Vide Spanish Chicken
  1. Cook at 145°F for 2 hours minimum, up to 4 hours.

  2. Pat completely dry before frying.

  3. Blend tomatillos, jalapeño, herbs, lime.

  4. Warm in a saucepan with stock and bag juices.

  5. Reduce slightly for 5–7 minutes.

  6. Finish with crema or butter off heat.

  7. Serve on a rice base with chicken on top skin side up, sauce spooned around, fresh cilantro, and a lime wedge.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍗Chicken

Cuisine🇪🇸Spanish

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

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