Chicken Thighs With Herbed Rice

Preparation time: 30 minutes + inactive time

Cooking time: 4 hours

Servings: 10

Ingredients:

-         4 chicken thighs

-         2 tablespoons salt

-         4 cups water

-         1 tablespoon paprika powder

-         2 tablespoons vegetable oil

-         2 tablespoons butter

Peppers:

-         4 red bell peppers, seeded, quartered

-         3 tablespoons olive oil

-         1 sprig thyme

-         Salt, to taste

Herbed rice:

-         ¾ cup long grain rice

-         2 cups water

-         1 teaspoon salt

-         1 bunch parsley, chopped

-         1 bunch chives, chopped

Directions:

1. Make the chicken; heat Sous Vide cooker to 150F.
2. In a large bowl, combine salt and water. Add the chicken thighs into a bowl and cover with a  clean foil. Refrigerate 4 hours. Remove the chicken, rinse, and pat dry.
3. Combine the butter and paprika and top the chicken. Place the chicken into Sous vide bag and vacuum seal.
4. Cok in the Sous Vide cooker 4 hours.
5. Make the peppers; combine the peppers with olive oil, thyme, and salt in a Sous Vide Bag.
6. Vacuum seal the peppers and cook in Sous Vide cooker for 30 minutes at 186F.
7. Make the rice; vacuum the rice with water, salt, and herbs. Cook in the Sous Vide cooker 60 minutes at 203F.

Finishing steps:

1. Heat vegetable oil in a skillet. Add chicken and cook until the skin is crispy.
2. Remove the peppers from the bag and cook in the same skillet with chicken, for 1 minute. Spread the rice on a plate. Top with chicken and bell peppers.

Nutrition Facts/per serving

Calories 211

Total Fat 13.5g

Total Carb 14.8g

Dietary Fiber 0.9g

Protein 9.1g