Cajun chicken fillet with Mexican vegetables


Author: @jonaskooktgraag (Member of Souvy facebook group)

Persons: 4

Temperature: 65.5

Cooking time: 2 hours

Prep time: 20 minutes + 12 hours marinating


  • chicken breast
  • Mexican vegetable mix
  • Cajun spices
  • pepper


  1. Marinate -

    Let the chicken fillet marinate overnight with the Cajun dry rub. Remove the chicken fillets from the refrigerator and cook them sous vide for 2 hours at 65.5 degrees.

    Do you want to make your own Cajun spices? Then mix the following ingredients together:

    • 2 tsp salt
    • 1 tsp cayenne pepper
    • 2 tsp garlic powder
    • 1 tsp black peppercorns
    • 1 tsp onion powder
    • 1 tsp dried oregano
    • 1 tsp curry powder
    • 1 tsp dried thyme
    • 2 tsp paprika powder
  2. Sear and serve -

    Wok the Mexican vegetable mix. In this example a pre-packed mix was used. You can of course also make this mix yourself with:

    • kidney beans
    • Bell pepper
    • corn
    • leek
    • White cabbage.

    Remove the chicken fillets from the sous vide and sear them on a baking tray (plancha) for a nice coating.

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