Sous Vide Chicken Adobo

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.

Try this Sous Vide Chicken Adobo Recipe. Let me know what you think.

Sous Vide Chicken Adobo

Prep time

15 mins

Cook time

4 hours 12 mins

Total time

4 hours 27 mins

This recipe for chicken adobo is cooked using the sous vide method of cooking.

Author: Vanjo Merano

Recipe type: Chicken

Cuisine: Filipino

Serves: 5

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

CREDITS; http://panlasangpinoy.com/2017/07/11/sous-vide-chicken-adobo/