Sous Vide Chicken Adobo

A traditional Filipino dish with Chicken Adobo. Measurements aren’t exact as I meal prep portions into 4 servings. I chose to finish on a pan and top with cilantro.

Author

Rob Resseau

Filet Mignon

Prep Time: 00:15

Recipe Time: 00:50

Temperature : 150F / 65.6C

Ingredients

• 8 chicken breast tenderloins
• 1/3 cup Apple cider vinegar
• 4/5 cloves minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 pcs bay leaves
• 3 tablespoon soy sauce
• 1 tablespoon butter

Directions

1. Prep bag for sous vide. Placing all ingredients within bag.
2. Attach weight with clip with submerge bag within water bath.
3. Set timer for 50 minutes and temperature to 150 degrees. Begin prepping other ingredients.
4. Start rice. Use Filipino method for water after rinsing rice briefly. Use first line of index for water measurement or eye ball.
5. Once bath is done. Pull out tenderloins and cut into 1 inch pieces with 1 tablespoon of butter on medium-high/high. Once all pieces are cut and chicken is finishing. Add remaining flavor from bag for a minute or so.
6. Plate. Dish rice, chicken and cilantro garnish. Drizzle adobo sauce over dish. Enjoy.