Sous Vide Chicken Carnitas
Serves
6
Total Time
2hrs 10mins
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!
- Chicken thighs4skinned, boneless
- Romaine lettuce hearts3finely sliced
- Red chili1finely sliced
- Red onion½finely sliced
- Avocado1cubed
- Ground cinnamon1 pinch
- Garlic powder½ teaspoon
- Ground cumin½ teaspoon
- Ground coriander½ teaspoon
- Onion powder½ teaspoon
- Chili flakes½ teaspoon
- Pink himalayan salt flakes1 pinch
- Black pepper1 pinch
- Beer150 g
- Water500 ml
- Extra virgin olive oil20 g
- Cherry tomatoes200 g
- Fresh herbs1 handful
- Flour tortillaas needed
- Chimichurri sauceas needed
Ingredients
- 1. Place the chicken thighs in a stasher bag
- 2. Place all remaining chicken ingredients, except the olive oil into the Thermomix bowl
- 3. Mix with MC fitted - 8 sec, speed 5
- 4. Pour into stasher bag with chicken
- 5. Refrigerate for at least 1 hour
- 6. Pre-heat oven - 220°C on a grill setting
- 7. Line an oven tray with baking paper
- 8. Add water to the Thermomix bowl
- 9. Place the stasher bag into the varoma dish
- 10. Steam - 40 min, 80°C, speed 3
- 11. Discard the steaming water from the Thermomix bowl
- 12. Drain away half of the marinade, keeping the remainder for shredding
- 13. Remove chicken from the stasher bags and add the chicken back into the Thermomix bowl with the remaining marinade
- 14. Mix with MC fitted - approx 3 sec, speed 4
- 15. Spread onto the prepared oven tray with a generous drizzle of olive oil
- 16. Broil until browned - 220°C
- 17. To make the salad combine all salad ingredients in a large bowl
- 18. To assemble, place chicken and salad onto tortillas, drizzle with plenty of chimichurri and fold in half
- 19. Garnish with additional herbs and sliced chilies if desired
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
