Sweet and Tangy Chicken Adobo Sous Vide
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Ingredients
Instructions
- 1
**Prepare the Marinade:**
- 2
In a mixing bowl, combine soy sauce, white vinegar, brown sugar, minced garlic, bay leaves, and black peppercorns. Stir until the sugar is dissolved.
- 3
**Marinate the Chicken:**
- 4
Place the chicken thighs in a large resealable bag and pour the marinade over the chicken. Seal the bag, making sure to remove as much air as possible. Refrigerate for at least 1 hour, preferably overnight.
- 5
**Sous Vide Cooking:**
- 6
Preheat your 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 marinade.
- 8
Submerge the bag in the water bath and cook for 1.5 to 2 hours.
- 9
**Searing the Chicken:**
- 10
Once cooked, remove the chicken from the bag and pat it dry using paper towels.
- 11
In a skillet over medium-high heat, add a splash of oil. Once hot, sear the chicken for 2-3 minutes on each side until golden brown.
- 12
**Prepare the Rice:**
- 13
While the chicken is cooking, rinse the rice until the water runs clear. In a pot, combine the rice and water. Bring to a boil, cover, and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender.
- 14
**Serve:**
- 15
To plate, serve the sweet and tangy chicken adobo over a bed of rice, and drizzle some of the cooking juices on top for extra flavor.
This delightful version of chicken adobo is infused with sweetness and tang that will make it a hit with the little ones while still being true to its Filipino roots. The sous vide method ensures the chicken stays juicy and bursting with flavor.
