Sous Vide Habanero Chicken
This recipe uses 10 habaneros that are soaked in vodka to lower the heat. The sous vide method delivers a perfectly cooked chicken with a heat level that is not overwhelming.
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Course Main Course
Cuisine American
- 8-12 habanero peppers soaked in vodka
- 6 cloves garlic
- 2 tablespoons vinegar
- 2 tablespoons cumin
- 2 tablespoon honey
- 2 teaspoon salt
- 1 cup extra virgin olive oil
- 1/2 cup orange juice
- 2 pounds boneless chicken breast
Carefully remove stem and seeds from habanero peppers. Soak habaneros in vodka for 1 hour for spicy or 2 hours for medium.
In a blender combine all ingredients except chicken. Blend into a smooth sauce. Pour into a bowl.
Dip and coat chicken breasts in sauce. Place chicken in a sous vide bag. Pour remaining sauce into bag and seal.
Heat sous vide bath to 143 degrees. Place sealed chicken into bath for 2 to 4 hours.
After at least 2 hours, remove chicken from bath and place on a plate. Remove excess sauce from chicken. Heat a grill or saucepan and cook chicken until browned on both sides, about 3 minutes per side.
Soaking in vodka reduces the heat. We soak for 1 hour to get our level of desired spice. Two hours of soaking would deliver a mild to moderate heat level. This also makes a habanero flavored vodka. See our full guide at https://fundiegofamily.com/cooking/cole-cooks-habanero-vodka/
Be cautious in handling pepper. It is also best to finish the chicken outdoors if possible as the fumes can be strong. Keyword Chicken, Habanero Hot Sauce recipe, Sous Vide, Sous Vide Chicken, Spicy Food