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.
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
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
Nutrition Information
Serving size: 5
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