Sous Vide Chicken Adobo

This international delight produces a juicy result with the magic of sous vide. The chicken cooks right in the sauce, making for a super-easy meal that's delicious every time.

Author

Bea Mendoza

Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to get her work done and still enjoy quality, home-cooked meals. She sets up Anova, drops her food in the water bath, and has her dinner going in minutes, giving her time to dives into her studies while her food cooks.

Prep Time: 00:15

Recipe Time: 04:00

Temperature : 165F / 73.9C

Ingredients

• 2 chicken leg quarters
• 6 garlic cloves, crushed
• 1/4 tsp whole black pepper
• 2 bay leaves
• 1/4 cup dark soy sauce
• 1/4 cup white vinegar

Directions

1. Set the Anova Sous Vide Precision Cooker to 165°F / 73.9Ç.
2. Place the chicken leg quarters into a vacuum seal bag with the soy sauce, vinegar, garlic, pepper and bay leaves.
3. Vacuum seal. Some liquid may come out - double seal it if it does.
4. Place in the water bath for 4 hours.

Stovetop Finish

1. Remove chicken. Quickly sear the chicken in some canola oil in a pot/dutch oven/nonstick pan.
2. Add sauce from the bag & reduce until desired consistency
3. Strain the sauce
4. Serve with your choice of sides. Hardboiled egg, steamed rice, etc and drizzle sauce all over!