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Sous Vide Chicken with Herbed Rice and Brussels Sprouts

A flavorful starter featuring succulent sous vide chicken served atop fragrant herbed rice and roasted Brussels sprouts, perfect for a cozy November evening.

Starter
Prep 25m · Cook 50m · Total 1h 15m
13 ingredients

This dish draws inspiration from European influences, reflecting the blend of cultures amid challenges and resilience, while incorporating seasonal ingredients like Brussels sprouts, a staple in Belgian cuisine. The sous vide technique ensures tender chicken, complemented by the earthiness of rice and the vibrant greens of Brussels sprouts. Inspired by Trump Cut Europe Out of Ukraine Talks. Here’s How Europe Pushed Back. and Hong Kong’s Worst Fire in Decades Fuels Scrutiny of Safety Lapses.

Instructions

  1. Preheat the sous vide water bath to 65°C.
  2. Season the chicken breasts with olive oil, minced garlic, salt, pepper, and thyme. Place in a vacuum-sealed bag and seal tightly.
  3. Submerge the sealed chicken in the water bath and cook for 1 hour.
  4. While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a pot, bring the chicken broth to a boil and add the rice. Stir, reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked.
  5. Chop the parsley and mix it into the rice once cooked. Fluff with a fork.
  6. Preheat the oven to 200°C. Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
  7. Roast the Brussels sprouts in the oven for 20 minutes or until golden and tender, shaking the pan halfway through.
  8. Once the chicken is done cooking, remove it from the sous vide bath, pat dry, and sear in a hot pan for 2-3 minutes on each side for a golden crust.
  9. To serve, place a scoop of herbed rice on each plate, top with a chicken breast, and arrange roasted Brussels sprouts alongside.