Best Chili Lime Sous Vide Chicken Thighs Recipes
SOUS VIDE CHICKEN THIGHS
Using the sous vide method to make chicken not only makes it extremely juicy, it'll be the most tender chicken you've ever had! Keeping the skin on ensures you won't overcook the chicken when you sear it in the pan. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h52m
Yield 6
Number Of Ingredients 6
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees Fahrenheit (71 degrees Celsius) according to manufacturer's directions.
- Combine salt, pepper, garlic powder, and paprika together in a small bowl and set aside.
- Place chicken thighs, skin side down, on a cutting board and carefully remove bone and any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Tuck in sides of chicken thighs back into original thigh shape. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
- Place bags into the water and set timer for 1 1/2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels.
- Heat olive oil in a skillet over high heat and sear chicken, skin side down, until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes before serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 0.4 g, Cholesterol 128.2 mg, Fat 24.8 g, Fiber 0.1 g, Protein 35.6 g, SaturatedFat 6.6 g, Sodium 302.4 mg, Sugar 0.1 g
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
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