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Sous Vide Chorizo Stuffed Chicken Suprême With Jewelled Black Beans
THE KITCHEN ALCHEMIST20Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 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)
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