Mole Sauce (Brown) Chicken and Rice (Sous Vide)
November 29th, 2021
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 02 hours
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Ingredients:
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4 Chicken Breasts, boneless and skinless
1/4 Teaspoon Table Salt
Olive Oil
Garlic, minced
Unsweetened Cocoa Powder
Cinnamon Powder
Jalapeño, minced
Sesame Seeds
Directions:
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Salt the Chicken Breasts.
In a small bowl, mix the Olive Oil, Garlic, Cocoa Powder, Cinnamon Powder, and Jalapeño.
Use the Spice mix to coat the Chicken Breasts liberally.
Place the Chicken into a Sous Vide bag, in a single layer.
Vacuum out all the air and seal the bag.
Refrigerate up to 1 week.
Freeze up to 6 months.
Sous Vide at 145° F for 2 hours (3 hours if frozen).
Remove the bag from the Sous Vide.
Serve each Chicken Breast with Basmati Rice, and a grilled Zucchini slices.
Sprinkle with Sesame Seeds.
