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 o'clock
Prep time	20 minutes + 12 hours marinating

Ingredients:

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

Preparation:

1. Marinating -

   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.

   Want to make your own Cajun spices? 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 -

   Stir-fry the Mexican vegetable mix. In this example, a pre-packaged mix is ​​used. You can of course also make this mix yourself with, among other things:

   • 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.

You will need the following products to prepare this recipe:

[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]