Chicken Verde Chilaquiles

Anova Precision® Cooker
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Chicken cooked 140F for two hours, chilled in ice bath for around ~10 minutes and then grilled on cast iron griddle for some color. Served over salsa verde chilaquiles and a fried egg

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Out-friging-standing, Cole! Going to have to give this one a try.

I am curious, can you describe the texture on the chicken breast after that long in the meat Jacuzzi?

But, no queso fresco or cotija? :cry:

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Thanks! This was a “pantry” meal haha. No cheese on hand. The texture is just really juicy. It’s not too soft, it still is chicken, if that makes sense.