Sous Vide Chicken Carnitas
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 2hrs 10mins
-
- Serves
- 6
-
- Calories
- 446
When dinner needs to feed the entire neighborhood, consider sous vide and shredding your chicken or beef and get the carnitas on! Add more salad!
Inspired by: https://tenina.com/recipes/sous-vide-chicken-carnitasrecipe updated Jan 12, 2022
Ingredients
-
- Chicken thighs
- 4
-
- Romaine lettuce hearts
- 3
-
- Red chili
- 1
-
- Red onion
- ½
-
- Avocado
- 1
-
- Ground cinnamon
- 1 pinch
-
- Garlic powder
- ½ teaspoon
-
- Ground cumin
- ½ teaspoon
-
- Ground coriander
- ½ teaspoon
-
- Onion powder
- ½ teaspoon
-
- Chili flakes
- ½ teaspoon
-
- Pink himalayan salt flakes
- 1 pinch
-
- Black pepper
- 1 pinch
-
- Beer
- 150 g
-
- Water
- 500 ml
-
- Extra virgin olive oil
- 20 g
-
- Cherry tomatoes
- 200 g
-
- Fresh herbs
- 1 handful
-
- Flour tortilla
- as needed
-
- Chimichurri sauce
- as needed
Tools
-
TM5
-
Varoma dish
-
Large mixing bowl
-
Tm5 bowl
-
Stasher bag
-
Baking sheet - 18 x 13"
Step preview
- Place the chicken thighs in a stasher bag
- Place all remaining chicken ingredients, except the olive oil into the Thermomix bowl
- Mix with MC fitted - 8 sec, speed 5
- Pour into stasher bag with chicken
- Refrigerate for at least 1 hour
- Pre-heat oven - 220°C on a grill setting
- Line an oven tray with baking paper
- Add water to the Thermomix bowl
- Place the stasher bag into the varoma dish
- Steam - 40 min, 80°C, speed 3
- Discard the steaming water from the Thermomix bowl
- Drain away half of the marinade, keeping the remainder for shredding
- Remove chicken from the stasher bags and add the chicken back into the Thermomix bowl with the remaining marinade
- Mix with MC fitted - approx 3 sec, speed 4
- Spread onto the prepared oven tray with a generous drizzle of olive oil
- Broil until browned - 220°C
- To make the salad combine all salad ingredients in a large bowl
- To assemble, place chicken and salad onto tortillas, drizzle with plenty of chimichurri and fold in half
- Garnish with additional herbs and sliced chilies if desired