The following item has been added to your shopping cart:
* Subtotal does not include shipping, discounts or taxes
Need help choosing the SousVide Supreme® water oven that is right for you? Consult our comparison chart for the answer. Learn more»
Free digital copy of our Sous Vide Meat cookbook! Download now!
Sous vide Sage Turkey Breast recipe and video! Learn how»
Three great video recipes featuring incredible Wagyu beef from Lone Mountain Wagyu! Watch now»
Check out a sampling of media coverage the SousVide Supreme has received. Read more»
MasterChef UK semi Jack Lucas share his thoughts on sous vide cooking and a few recipes too! Read Interview»
Send them a SousVide Supreme online gift certificate! Buy now»
The SousVide Supreme Promo
Package - The best value to get
you cooking sous vide now!
Our new Sous Vide Vacuum Sealer
VS3000 is the first vacuum sealer
designed specifically for sous vide
cooking. Buy Now»
Save 20% when you buy our
cooking pouch value pack.
Just in! The Art Of Precision Cooking
with over 100 exciting recipes.
SousVide Supreme Baking Rack
with Bonus Gift - Make custard,
sauces, quick breads, and more.
Everything you need to keep your
SousVide Supreme in top shape.
(Hands on time 10 minutes.)
Staple ingredients - previously prepared, see instructions
1 pouch (of 2) boneless, skinless chicken breasts, cooked, thawed if frozen
1 pouch cooked rice
1 pouch cooked peppers and onions
Other ingredients you will need:
2 tablespoons olive oil
4 cloves garlic, peeled and minced
1 teaspoon smoked paprika
salt and pepper to taste
1 can (2.25 ounces/64 g) sliced black (ripe) olives, drained
1 cup (240 ml) tomato sauce
2 tablespoons (30 ml) chopped fresh parsley
4 cups (188 g) salad greens and your favorite dressing
Remove the chicken from the pouch and dice the breasts.
In a large skillet over medium heat, warm the olive oil; add the garlic and paprika and sauté until the garlic is translucent, about 2 minutes.
Add the chicken, salt and pepper, and stir to coat with the seasoned oil.
Stir in the rice, cooked peppers and onions, including any liquid in the pouch.
Add the black olives and tomato sauce, cover; reduce heat to medium low and simmer for 5 minutes, stirring occasionally, until heated through.
Sprinkle with the fresh parsley and serve with a green salad, if desired.
Sign up for special offers, product info, cooking tips and more.
Have questions or need help? Call us at 1-877-787-6836 8am to 4pm MST, Monday to FridayEmail us at email@example.com
Food & Wine Offer details:
Included with your purchase of $50 or more is 1 year of FOOD & WINE magazine (12 issues – stated value $12). This is a refundable offer. Offer valid in U.S. only. Limit one subscription per household. Your first issue will mail 8-12 weeks upon receipt of order. After your purchase is complete, you name and address will be forwarded to the publisher to fulfill your subscription and you will receive a Welcome Letter from FOOD & WINE in the mail with instructions on how to request a refund.