# Chicken Verde Chilaquiles

**URL:** <https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035>\
**Category:** Anova Precision® Cooker\
**Created:** [February 18, 2017, 2:19am UTC](https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035 "2017-02-18T02:19:11Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [February 18, 2017, 2:19am UTC](https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035/1 "2017-02-18T02:19:11Z")

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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

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/07c2b9ff3ec81c46d0da9766eb11708324c80edb.jpg)

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [February 18, 2017, 3:40am UTC](https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035/2 "2017-02-18T03:40:56Z")

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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? 😢

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [February 18, 2017, 3:48pm UTC](https://community.anovaculinary.com/t/chicken-verde-chilaquiles/5035/3 "2017-02-18T15:48:11Z")

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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.