Sous Vide Chorizo Stuffed Chicken Suprême With Jewelled Black Beans

THE KITCHEN ALCHEMIST
20Ingredients
105Minutes

Ingredients

US|METRIC
  • 200 grams salt
  • 200 grams sugar
  • 1 liter water
  • 2 chicken supremes (skin on, supreme is simply the breast with the wing bone still attached — you’ll get this cut from your butcher, supermarkets don’t stock this one for some reason — mine were from Udale)
  • 2 chorizo sausages (soft cooking, peeled — mine were also from Udale)
  • 2 streaky bacon (rashers)
  • smoked paprika
  • salt
  • black pepper
  • butter
  • groundnut oil
  • 250 grams black beans (soaked overnight and cooked as per the pack instructions, left to drain and cool as you start pan searing your chicken, see method below for when)
  • 1 yellow pepper (red, green and, — each finely diced)
  • 1 red onion (small, finely diced)
  • 1 lemon (juicy)
  • olive oil (for frying)
  • extra-virgin olive oil (for dressing)
  • salt
  • black pepper
  • spinach leaves (to serve)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop