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Chicken with chilindrón sous-vide

  • 1.5 units of chicken
  • 200 g. onion
  • 300 g. red pepper
  • 3 cloves of garlic
  • 3 eggs
  • 150 g. flour
  • 250 cl. olive oil
  • 1.5 l. bird background
  • 1 tbsp of chopped parsley
  • 1 tbsp of salt and pepper


  • Mode: convection
  • Temperature: 65ºC
  • Time: 90 minutes
  • Humidity: 0%

Chop the chicken into eighths and season it. Coat with the flour and the egg and mark it in a pan with olive oil. Blast it down with the mychill blast chiller and set aside.

Cut the onion and pepper into julienne strips, sauté them until tender. Add the sliced ​​garlic, sauté a little more and then add the poultry stock. Let it reduce a little and then lower the temperature.

Next, place the chicken and the sauce in a cooking bag. Make 100% vacuum with the vacuum sealer iSensor and cook for 1 hour and a half at 65 ºC in the mychef professional combi oven . With these temperature and time parameters we can keep it for a minimum of 14 days. Once cooked, serve immediately or lower the temperature and keep cold.


Place several pieces of chicken on the plate and a sprig of rosemary on top to decorate and add aroma.