Chicken with chilindrón sous-vide
by MYCHEF
INGREDIENTS
- 1.5 units of chicken
- 200 g. onion
- 300 g. red pepper
- 3 cloves of garlic
- 3 eggs
- 150 g. flour
- 250 cl. olive oil
- 1.5 l. bird background
- 1 tbsp of chopped parsley
- 1 tbsp of salt and pepper
COOKING PARAMETERS
Chicken
- Mode: convection
- Temperature: 65ºC
- Time: 90 minutes
- Humidity: 0%
Elaboration:
Chop the chicken into eighths and season it. Coat with the flour and the egg and mark it in a pan with olive oil. Blast it down with the mychill blast chiller and set aside.
Cut the onion and pepper into julienne strips, sauté them until tender. Add the sliced garlic, sauté a little more and then add the poultry stock. Let it reduce a little and then lower the temperature.
Next, place the chicken and the sauce in a cooking bag. Make 100% vacuum with the vacuum sealer iSensor and cook for 1 hour and a half at 65 ºC in the mychef professional combi oven . With these temperature and time parameters we can keep it for a minimum of 14 days. Once cooked, serve immediately or lower the temperature and keep cold.
Plating:
Place several pieces of chicken on the plate and a sprig of rosemary on top to decorate and add aroma.
