Sous Vide Iberian Chicken Legs

Sous Vide Iberian Chicken Legs

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A quick, easy-to-follow, and completely customizable recipe. Perfect comfort food for the entire family.

• CourseMain Dish
• CuisineSpanish

Servings	Prep Time
4-6 people	8 hours

Cook Time	Passive Time
2.5 hours	2 hours

Servings Prep Time 4-6 people 8 hours

Cook Time Passive Time 2.5 hours 2 hours

Sous Vide Iberian Chicken Legs Yum Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe A quick, easy-to-follow, and completely customizable recipe. Perfect comfort food for the entire family. CourseMain Dish CuisineSpanish Servings Prep Time 4-6 people 8 hours Cook Time Passive Time 2.5 hours 2 hours Servings Prep Time 4-6 people 8 hours Cook Time Passive Time 2.5 hours 2 hours

Ingredients

• 500 Grams Chicken Drumsticks
• 4 Pieces Potatoes boiled and cut into chunks
• 1 Piece Bell Pepper diced
• 6 Cloves garlic minced
• 1 Piece White Onion cut into wedges
• 1/2 Cup olive oil
• 1 Tablespoon Paprika
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Black Pepper
• 1 Teaspoon Salt

Instructions

1. Marinate the chicken in olive oil, salt, pepper, paprika, garlic, and thyme overnight.
2. Put the chicken and marinade in a sous vide bag and cook for 2 hours at 145F.
3. Toss the potatoes, bell pepper, and onions together with the chicken and cooking juices.
4. Lay everything on a baking dish and broil for 10-15 minutes at 450F.

This is one tasty dinner. And pretty much like most rustic preparations, it’s simple, easy, complete. . . and most importantly, comforting.

This recipe is essentially an all-in-one-roasting-pan home-cooked dinner. . . that type you’ll serve your family if pressed for time without any compromise in flavor. We’ll be complicating the process a bit by going with sous vide cooking which should easily be justified by the results – perfection, which I’m sure you’ll all agree to.

Let’s begin by tossing those chicken drumsticks in a blend of paprika, minced garlic, some dried thyme, salt, and pepper, adding a few splashes of olive oil to help all those flavors come together. Here’s where you get to modify this recipe all you like. Use different cuts of chicken. . . thighs, breast, or simply leave it whole; even pork or beef will turn out excellent; add a lemon for some freshness; spice it up with some habaneros; play with your spices. . . cumin would be a good choice.

I prefer tossing them all together in a bowl rather than doing this directly in a bag ’cause I feel they get more of an even coating.

Get everything into a sous vide bag, scraping every bit of flavor from the bowl with a silicone spatula. Leave those drumsticks to marinate overnight in your chiller.

When they’re ready for cooking, simply take the whole bag and leave it to cook sous vide for 2 hours at 145F.

Meanwhile, let’s prepare some sides to go with our chicken. Boil as much potatoes as you wish until they’re fork tender.

You can completely substitute whatever you wish for these potatoes. Go for sweet potatoes, some carrots maybe, a head of cauliflower, or some chunks of squash.

Those chicken pieces should come out of the sous vide bath good to go and lacking only a quick sear. There’ll also be some good amount of well-flavored cooking juices in the bag which we’ll use to flavor our potatoes, bell peppers, and white onions.

Transfer the chicken and cooking juices into a large mixing bowl, get all the other components in, and give everything a thorough toss. It’ll be good to add some additional olive oil, salt, and pepper at this stage too.

Once everything is well-coated in flavor, transfer them to a baking pan and roast for 10-15 minutes at 450F. This should just be enough to get the chicken and potatoes crusted, and those onions and peppers caramelized.