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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Sous Vide Chicken Breast | Recipe Hub 97

 Sous Vide Chicken Breast

Sous vide cooking is an excellent method for preparing chicken breasts, as it ensures they remain juicy and tender. Here's a step-by-step guide to making sous vide chicken breasts:


Ingredients:

  • Boneless, skinless chicken breasts
  • Salt
  • Black pepper
  • Olive oil or butter
  • Optional: garlic powder, onion powder, fresh herbs (such as thyme or rosemary), lemon slices

Equipment:

  • Sous vide precision cooker
  • Vacuum sealer or ziplock bags
  • Large pot or container for water bath


Instructions:

  1. Prepare the Water Bath:

    • Fill a large pot or container with water.
    • Attach your sous vide precision cooker and set it to 145°F (63°C) for a juicy, tender chicken breast. (Adjust the temperature to 150°F/65°C for a slightly firmer texture if preferred.)

  2. Season the Chicken:

    • Pat the chicken breasts dry with paper towels.
    • Season both sides of the chicken breasts with salt and black pepper. You can also add garlic powder, onion powder, or fresh herbs for additional flavor.

  3. Bag the Chicken:

    • Place each seasoned chicken breast in a vacuum-seal bag or a ziplock bag.
    • If using a ziplock bag, use the water displacement method to remove the air: Seal the bag almost all the way, leaving a small opening, then slowly lower the bag into the water bath, allowing the water pressure to push the air out. Seal the bag completely just before it is fully submerged.
    • If using a vacuum sealer, seal the bag according to the manufacturer’s instructions.

  4. Cook the Chicken:

    • Submerge the sealed bags in the preheated water bath.
    • Cook the chicken breasts for 1.5 to 2 hours. The sous vide method ensures the chicken will not overcook, even if you leave it in the water bath a little longer.

  5. Finish the Chicken:

    • After the cooking time is complete, remove the chicken breasts from the bags and pat them dry with paper towels.
    • Optional step: For a nice sear and added flavor, heat a skillet over medium-high heat with a little olive oil or butter. Sear the chicken breasts for about 1 minute per side, until they are golden brown.

  6. Serve:

    • Let the chicken breasts rest for a few minutes before slicing.
    • Serve the sous vide chicken breasts with your favorite side dishes, sauces, or salads.

Tips:

  • Flavor Infusion: Adding fresh herbs, lemon slices, or even a pat of butter to the bag can infuse the chicken with additional flavor during the sous vide cooking process.
  • Safety: Always use a reliable sous vide precision cooker to maintain a consistent temperature and ensure food safety.
  • Storage: Cooked sous vide chicken breasts can be stored in the refrigerator for up to a week. Simply reheat them in a warm water bath set to the original cooking temperature for about 30 minutes before serving.

By following these steps, you'll achieve perfectly cooked, juicy, and flavorful chicken breasts every time using the sous vide method. Enjoy!

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Location: United States

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