Go Back
Print Recipe

Sous Vide Crispy Chicken Adobo

By far the best adobo I've tasted. Yes, this classic can be done moist and crisp at the same time.

[adinserter name="Yummly"]
Prep Time8 hours
Cook Time2 hours
Total Time20 hours
Course: Main Dish
Cuisine: Filipino
Servings: 5 people

Ingredients

  • 1 Kilogram Chicken Thighs
  • 1/4 Cup White Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Molasses
  • 1 Teaspoon Black Peppercorns
  • 1 Teaspoon Salt
  • 6 Cloves garlic cut in half
  • 3 Pieces Bay Leaf

Instructions

  • Combine vinegar, soy sauce, worcestershire, molasses, peppercorns, salt, garlic, and bay leaf.
  • Put chicken in sous vide bag together with the marinade. Refrigerate overnight.
  • Pre-heat water bath to 165F.
  • Cook chicken for 2 hours.
  • Drain chicken out of the liquid in the bag and air-dry for 10 minutes.
  • Reduce cooking liquid to half its volume in a saucepan.
  • Brush chicken with olive oil, season lightly with salt, and broil for 10 minutes at 220C.
  • Serve chicken with sauce.