Classic Chicken Adobo Sous Vide
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Ingredients
Instructions
- 1
**Prepare the Marinade:**
- 2
In a bowl, mix together the soy sauce, white vinegar, minced garlic, bay leaves, black peppercorns, and salt.
- 3
**Marinate the Chicken:**
- 4
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.
- 5
**Sous Vide Cooking:**
- 6
Preheat the sous vide water bath to 165°F (74°C).
- 7
Remove the chicken from the marinade and place it in a clean resealable bag, discarding the used marinade.
- 8
Immerse the bag in the water bath and cook for 1.5 to 2 hours.
- 9
**Searing the Chicken:**
- 10
After cooking, take the chicken out of the bag and gently pat it dry with paper towels.
- 11
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.
- 12
**Prepare the Rice:**
- 13
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.
- 14
**Serve:**
- 15
Plate the chicken adobo over the rice, and drizzle some of the cooking juices for added flavor.
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.
