Classic Chicken Adobo Sous Vide

This recipe is a beautiful homage to the traditional Filipino chicken adobo with its rich, savory flavor and simplicity. Cooking sous vide ensures the chicken remains perfectly tender and juicy.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste
• 2 cups rice (for serving)
• 4 cups water (for cooking the rice)
• Optional: 1 teaspoon of chili flakes for a bit of spice

Cooking Instructions

1. Prepare the Marinade:

   • In a bowl, mix together the soy sauce, white vinegar, minced garlic, bay leaves, black peppercorns, and salt.

2. Marinate the Chicken:

   • Place the chicken thighs in a resealable bag and pour the marinade over them. Seal the bag, ensuring you remove as much air as possible. Refrigerate for at least 1 hour, preferably overnight.

3. Sous Vide Cooking:

   • Preheat the sous vide water bath to 165°F (74°C).
   • Remove the chicken from the marinade and place it in a clean resealable bag, discarding the used marinade.
   • Immerse the bag in the water bath and cook for 1.5 to 2 hours.

4. Searing the Chicken:

   • After cooking, take the chicken out of the bag and gently pat it dry with paper towels.
   • In a skillet, heat a splash of oil over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.

5. Prepare the Rice:

   • Rinse the rice until the water runs clear. In a pot, combine the rice and water. Bring to a boil, then cover and reduce to low heat. Cook for 18-20 minutes until fully cooked.

6. Serve:

   • Plate the chicken adobo over the rice, and drizzle some of the cooking juices for added flavor.

Flavor Profile

This classic chicken adobo has a deep, savory taste complemented by the tang of vinegar and the garlic's aroma. It's a traditional comfort food that will transport you straight to the heart of Filipino cuisine!

I hope this gives you a nice comparison, my dear! If you have any questions or need to make adjustments, just let me know!