Cajun Chicken (Sous Vide) with Cauliflower Mash
Posted by Jim Rolfe on
Cajun Chicken (Sous Vide) with Cauliflower Mash
Uses: Fun and easy meal to have anytime
Inspirations: Had this dish at a great restaurant in Dallas and had to make it.
Serves: 4
Ingredients:
Cajun Rub
- 2 T of rolferub
- 1T of Oregano
- 1T of addle Paprika
- 1 Teaspoon of Cayenne
- 4 chicken Brest
- Olive oil
- 4 plastic bags
- 2 heads of cauliflower (semi chopped)
- Garlic Oil (Garlic Expressions)
- 1 32 ox carton of chicken stock
- 3 cans of white beans
- 1 jar of salsa Verdi
- 1 can of green chilies
- ½ jar of peppercini and ½ the juice
- ½ block of cream cheese
- 1 Teaspoon of RolfeRub
- ½ - ¾ container of chicken stock (32oz)
- 2 bags of spinach
- Goat cheese
Prepare:
White Bean Chile Sauce (cook and enjoy the night before)
- The night before – cook some white bean chili (add some shredded chicken to the ingredient list above. – the next day (whatever you don’t eat) strain the liquid and simmer in a saucepan. – blend the rest in blender and add to liquid (don’t add it all, just enough to make it thick as you desire)
Cauliflower Mash
- On a grill pan with holes, smoke cut up cauliflower for 25-30 mins on 250 degrees and then place into a blender. Use chicken stock to help mash up the cauliflower. (you can add butter as well)
Chicken Breast
- Mix up Cajun seasoning
- Dry chicken breast and rub with olive oil and cover with Cajun spice
- Place in sealable bag and get the air out. I use a sealer
- Place sealed bags into a pot of water with a Sous Vide and cook at 140 degrees for 90 mins,
- Remove from water and slice, construct it back into a breast then place under a broiler for 10-13 mins (watch it and make sure it doesn’t burn)
Spinach
- Sauté 2 bags of spinach with olive oil, garlic salt and pepper
- Drain and brown one side in a skillet and serve (a bit of goat cheese on top) and
- Enjoy