Sous Vide Chicken Adobo

Sous Vide Chicken Adobo is a version of Filipino Chicken adobo cooked using the Sous Vide method, which involves cooking food in lower (but precise) temperature. It involves vacuum-sealing food in a freezer bag or pouch, and submerging it in a temperature-controlled water bath. This method enables you to achieve the desired doneness on any meat that you cook (as long as you set the temperature and time properly).

This chicken adobo was initially cooked at 155F for 4 hours. It is then transferred to a pot and cooked in the stovetop for an additional 10 to 12 minutes to finish the adobo. The result was a very tender and tasty chicken adobo that is cooked just right.

If you want to try to cook your chicken adobo entirely using sous vide, all you have to do is add the vinegar along with the soy sauce and other ingredients so that it will cool alongside with everything. However, I still feel that finishing it in a stovetop is better. It is a matter preference.

Ingredients

• 1½ lbs. chicken thighs and drumstick
• 6 pieces dried bay leaves
• 1 cup soy sauce
• 1 head garlic, crushed
• 1 tablespoons whole peppercorn
• ¼ cup vinegar
• ½ cup chicken broth

Instructions

1. Place the chicken pieces in a resealable freezer bag. Add bay leaves, peppercorn, garlic, and soy sauce. Vacuum-seal the bag.
2. Pour water into a heat-safe food storage container or deep pot. Preheat water using a sous vide cooker at 155F.
3. Gently submerge the sealed bags or pouches with chicken. Let it cook for 4 hours.
4. Remove the chicken from the bags. Transfer to a cooking pot with half of the marinade (soy sauce mixture).
5. Put the cooking pot in a stovetop. Let the liquid boil.
6. Add chicken broth and vinegar. Cover and cook for 5 to 8 minutes.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!