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Boneless Chicken Breast Sous Vide Questions

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  • ssandy_561
    Charter Member
    • Apr 2015
    • 1159
    • Central OHIO

    Boneless Chicken Breast Sous Vide Questions

    I want to make shredded chicken for my Mexican chicken wraps. I usually simmer the boneless chicken breasts in enchilada sauce from a can. I’d like to sous vide the chicken this time.

    Would it benefit me to sous vide the chicken in the enchilada sauce or just mix the enchilada sauce in after the chicken is cooked and I shred the chicken?

    How long and at what temperature should I sous vide the boneless skinless chicken breasts for?

    Thanks

    Steve
  • barelfly
    Club Member
    • Dec 2017
    • 1041
    • New Mexico

    #2
    I usually SV chicken breast at 140* for two hours then hit it on a hot grill or CI for a very short amount of time just to add a bit of flavor. I have never used liquid in the bag with chicken though, so can’t help there.

    Comment

    • Razor
      Club Member
      • Mar 2018
      • 255
      • Pittsburgh

      #3
      I would put it in the bag. It’s not going to hurt anything.

      Comment

      • ComfortablyNumb
        Club Member
        • May 2017
        • 3191
        • Northeast Washington
        • KBQ C-60
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        #4
        Maybe try both, one breast with the sauce, the other without and mixed in later.

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 2935
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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          #5
          I've done this before. SV @ 140* for 90min. NO sauce. Shred than add to sauce and simmer for about 45 min. You'll be good to go.

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 7198

            • OUTDOOR COOKERS

              BBQ ACCESSORIES

              WOOD & PELLET PREFERENCES

              SOUS VIDE

              INDOOR COOKWARE


            #6
            I don't think a whole chicken breast benefits from having the sauce around it in a bath. But like was mentioned you might want to experiment and give it a try. I like Steve B 's idea however, shred it then sauce it. That way you get much better comingling of flavors.

            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1960
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                Disqus: Le Chef - (something something something) - it changes

              #7
              Things in the enchilada sauce may develop off flavors in the sous vide.

              I would sous vide to shred, cook the sauce in a pan a bit with some filtered chicken purge from the bag, then shred the chicken into the warmed and reduced enchilada sauce.

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 5024
                • My toys:
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                #8
                I wish I could double dog ditto this last post. Been there, done that. When will I learn that sous vide nekkid meat is the way to go.

                Plus, FWIW, if you have an Instant Pot or similar, that's a great way to make pulled chicken quickly from the frozen bird parts: http://flavorrd.com/2015/07/instant-pot-insta-chicken/

                K.

                Comment

                • ptehan
                  Club Member
                  • Sep 2015
                  • 42

                  #9
                  Originally posted by ssandy_561 View Post
                  I want to make shredded chicken for my Mexican chicken wraps. I usually simmer the boneless chicken breasts in enchilada sauce from a can. I’d like to sous vide the chicken this time.

                  Would it benefit me to sous vide the chicken in the enchilada sauce or just mix the enchilada sauce in after the chicken is cooked and I shred the chicken?

                  How long and at what temperature should I sous vide the boneless skinless chicken breasts for?

                  Thanks

                  Steve
                  Go Bills!

                  Comment


                  • ssandy_561
                    ssandy_561 commented
                    Editing a comment
                    Hell yeah!

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