Sous Vide Chicken Adobo
Chicken adobo is a staple recipe in my house. It is a dead simple dish: soy sauce, vinegar, garlic, pepper, and bay leaves build a finger-licking sauce for braised chicken thighs and drumsticks. Preparing the dish in a precision cooker instead of in a braising pot ensures perfectly tender meat that is completely infused with the savory sauce. A quick stint under the broiler gets the skin fabulously crisp and undeniably delicious.
- 2 whole chicken legs (leg and thigh attached)
- 1/4 cup cane vinegar or apple cider vinegar
- 2 tablespoons soy sauce
- 4-5 cloves garlic, smashed
- 1/4 teaspoon whole black peppercorns
- 1 bay leaf
Adapted from recipes.anovaculinary.com
Set the Anova Sous Vide Precision Cooker to 160 degrees F.
Combine all ingredients in a large zipper lock or vacuum seal bag. Seal bag using immersion technique or vacuum sealer on moist setting.
Place chicken in water bath and set the timer for 4 hours. (If desired, you can leave the chicken in the water bath for up to 8 hours.)
When the timer goes off, remove the bag from the water bath. Heat broiler to high.
Remove chicken legs from bag, reserving accumulated liquid in the bag. Thoroughly pat chicken dry and place on an aluminum foil-lined baking sheet.
Broil chicken legs until skin is well browned, 3 to 6 minutes.
Meanwhile, transfer juices in bag to a small saucepan. Bring to a simmer and cook until mixture has reduced by one-third.
Place chicken on serving platter and drizzle with sauce. Serve.
total time: 4 hours, 10 minutes.