russej02 ReviewsFor this one I cooked four frozen chicken breasts at the same time using sous vide, then used one of them to build a quick chicken, rice and pinto bean bowl. The other three went into the refrigerator as meal prep for later.
I cooked the frozen breasts at 155°F for 3 hours. The finished bowl was delicious, and I have made it two more times since I filmed the video.
Here is how the whole thing went.
Sous Vide Frozen Chicken Breast: 155°F for 3 Hours
This is the method I actually used for this cook. I started with four frozen chicken breasts and cooked all four with sous vide at 155°F for 3 hours.
I did not thaw them first. They went into the water bath frozen, straight from the freezer, and cooked for the full 3 hours.
That is my method from this one cook. It is not meant to be a universal time and temperature chart for every chicken breast.
Vacuum Sealing the Chicken With Marinade
Before they went into the water, each frozen breast went into its own vacuum bag. I added Goya Mojo marinade to each bag, then vacuum sealed each breast individually with the marinade.
Sealing them one at a time kept each breast in its own bag with its own marinade. This is the same kind of thing I get into in my post on vacuum sealing food with liquid, since sealing something with marinade is a little different from sealing dry food.
Making the Chicken, Rice and Pinto Bean Bowl
For the bowl, I cooked white rice in my rice cooker. After the rice finished cooking, I added the shredded chicken and Bush's Best Southwest Zest Pinto Beans.
I want to be clear about the order: the chicken and the beans went in after the rice was already done. I used a chicken shredder to shred one of the cooked chicken breasts for the meal, then added it to the rice along with the beans.
Cooking Four Breasts at Once for Meal Prep
Only one chicken breast went into this bowl. The other three stayed sealed in their bags.
I put those three sealed bags into an ice bath to cool them, and then I placed them in the refrigerator as meal prep for another day.
How It Turned Out
The bowl was delicious. I liked it enough that I have made it two more times since filming the video.
The Gear I Used
These are the things I used for this meal:
Avid Armor USV32 Chamber Vacuum Sealer
If you like another sous vide meal, I also have a post on sous vide pork chops.
Final Thoughts
This meal was delicious, it was easy to build once the chicken was cooked, and I have made it twice more since filming the original video. Cooking four breasts at once also left me with three cooked portions for later meals, which is a big part of why I like doing it this way.