Imagine diving into a dish so tender it literally falls apart with the gentlest touch, bursting with bold, tangy flavors that dance between savory soy sauce and zesty vinegar. This isn't just another chicken recipe - this is Sous Vide Chicken Adobo, a modern twist on a classic Filipino comfort food that will transform your home cooking from ordinary to extraordinary. Get ready to impress your family and friends with a restaurant-quality meal that's surprisingly simple to prepare!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon black peppercorns
- Salt to taste
Instructions
- Prepare the sous vide water bath by setting the temperature to 165°F (74°C).
- In a mixing bowl, combine soy sauce, vinegar, minced garlic, bay leaf, black peppercorns, and salt to create the marinade.
- Pat the chicken thighs dry with paper towels and season lightly with additional salt.
- Place the chicken thighs in a large vacuum-seal or zip-lock bag, ensuring they are in a single layer without overlapping.
- Pour the prepared marinade over the chicken thighs, making sure they are completely coated.
- Remove as much air as possible from the bag using the water displacement method or a vacuum sealer to create an airtight seal.
- Carefully lower the sealed bag into the preheated water bath, ensuring the chicken is fully submerged.
- Cook the chicken for 2 hours, maintaining a consistent water temperature.
- After cooking, carefully remove the bag from the water bath and gently take out the chicken thighs.
- Optional: For crispy skin, pat the chicken dry and quickly sear in a hot skillet with a little oil for 1-2 minutes per side.
- Strain the remaining marinade and reduce it in a saucepan to create a thicker sauce for serving.
- Plate the chicken and drizzle with the reduced sauce. Serve hot with steamed rice.
Tips
- Temperature Precision is Key: Use a reliable sous vide device and ensure your water bath maintains an exact 165°F for consistently perfect results.
- Bag Technique Matters: When sealing your chicken, remove as much air as possible to prevent any water from entering and diluting your marinade.
- Don't Skip the Sear: The optional final searing step creates a delightful crispy exterior that adds incredible texture to your chicken.
- Marinade Magic: Let the chicken marinate for at least 30 minutes before cooking for deeper flavor penetration, though the sous vide method will still infuse great taste.
- Sauce Reduction: When reducing the marinade, watch carefully to prevent burning and achieve a rich, glossy consistency. Pro tip: Serve with steamed jasmine rice to soak up all that incredible sauce!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 2g
Protein: 25g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 120mg
