Cajun chicken fillet with Mexican vegetables

Cajun spices have a spicy, smoky flavor. In this recipe, @jonaskooktgraag makes sous vide Cajun chicken with Mexican vegetables.

Author	@jonaskooktgraag (Member of Souvy Facebook group)
People	4
Temperature	66.5
Cooking time	2 hours
Prep time	20 minutes + 12 hours marinating

Ingredients

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

Preparation

Marinating

Marinate the chicken breasts overnight with the Cajun dry rub. Remove the chicken breasts from the refrigerator and cook them sous vide for 2 hours at 140°F (65.5°C).

Want to make your own Cajun seasoning? 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

Sear and serve

Stir-fry the Mexican vegetable mix. This example uses a prepackaged mix. You can also make this mix yourself using ingredients such as:

• kidney beans
• bell pepper
• corn
• leek
• white cabbage

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

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]