Sous Vide Chipotle Pulled Chicken

Sous Vide Chipotle Pulled Chicken
The shopping list.......
4 chicken breasts
210g tin finely chopped tomatoes (I used Mutti Polpa finely chopped tomatoes)
2 ½ tablespoons chipotle in abdol sauce
1-1 ½ teaspoons mexican chilli powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon honey
½ teaspoon cracked pepper
½ teaspoon salt
Method
In a bowl coat the chicken in the tin tomatoes, chipotle, chilli powder, cumin, coriander, honey, salt and pepper.
Place the chicken and all the sauce into your vac seal bag, seal and vac seal.
Allow chicken to marinate in fridge for a minimum of 30 minutes, overnight for the best for flavour or whip up before you go to work in the morning for an easy dinner.
Set the SUVI at 64°C and when the water reaches temperature, lower the bag into the water. Cook for 1 ½ hours.
Remove bag from water and allow chicken to rest for 10 minutes in the bag.
Remove chicken and shread with two forks. Coat chicken with the Chipotle Jus from the bag and you're ready to eat.
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