Fajita seasoned and served with coleslaw!
Recipe for sous vide pulled chicken sandwich
Pulled Chicken is delicious – and easy!
It also needs significantly less time than pulled pork – so if you want some pulled meat that doesn’t take 24 hours to prepare, then pulled chicken is ideal!
Servings: persons
Sous Vide Pulled Chicken Sandwich
Fajita seasoned and served with coleslaw!
Equipment
- Sous Vide
Ingredients
- 450 gram Chicken breast fillet
- 1 package Fajita Spice Mix
- 150 gram BBQ Sauce
- 2 pcs. baguette
- 5 pcs. Carrots
- 0.5 pcs. White Cabbage
- 3 dl Sour Cream
- 1 dl Mayonnaise
- 0.5 dl Apple Cider Vinegar
- 1 tsp. Honey
- 1 tablespoon Dijon mustard
- 2 tsp. Cane Sugar
- 1 tsp. Cumin crushed
- Salt
- Pepper
Instructions
- Set your Sous Vide to 65 degrees Celsius (149 degrees Fahrenheit).
- Place the chickens in a vacuum bag along with BBQ sauce and the Fajita Spice Mix, vacuum it and place it in the water bath when it is hot.
- Finely chop carrots and cabbage and mix it with sour cream, mayonnaise, honey, Dijon mustard, apple cider vinegar, crushed cumin and season with salt and pepper. Your coleslaw is now ready, and you can set it in the fridge until the chicken is ready.
- When there are 15 minutes left on the chicken, preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan. Once hot, put the baguettes in the oven. Remove the chicken from the Sous Vide, place the chicken breasts and the remaining contents of the bag in a dish, and pull the chicken apart with two forks.
- Take the baguettes out of the oven, the coleslaw out of the fridge, and then it's just a matter of building some delicious sandwiches.
- Enjoy.