Chicken Adobo sous-vide

Until today I had never heard of Chicken Adobo, but thanks to this post in which Cristina calls Chicken Adobo her favorite Asian chicken dish ever, I decided to give it a try and now it is my favorite ever Asian chicken dish, too! It’s delicious and is easy to make. Chicken Adobo comes from the Philippines, where it is the national dish. This is the first time I’ve ever cooked something Filipino, and I must say I like it a lot!

Here’s my sous-vide version. With sous-vide cooking, we need less marinade, the chicken will stay juicy and it’s impossible to overcook the chicken and let it become dry. Since you need to add liquid to the bag, you need to use zip sous-vide pouches unless you own a chamber vacuum sealer.

If you don’t own sous-vide equipment, you can follow the recipe provided by Cristina (and make sure to let the chicken simmer very gently!).


For 2 servings

2 chicken thighs, skin and bones removed, about 225 grams/0.5 lbs

1 clove garlic

2 Tbsp white wine vinegar

2 Tbsp (Japanese) soy sauce

2 Tbsp concentrated chicken stock

1 tsp black pepper corns, crushed

1 clove garlic, minced

1 bay leaf

1 Tbsp vegetable oil


Pre-heat the water bath to 64C/147F.

Wash and dry the chicken thighs. Heat the oil in a frying pan and brown the chicken quickly over high heat on both sides. Take out the chicken.

Lower the heat and sauté the minced garlic briefly. Add vinegar, soy sauce and chicken stock before the garlic starts to color. Add bay leaf and pepper corns.

Put the chicken thighs in a sous-vide zip pouch. Add the contents of the frying pan. Wrap the bay leaf in plastic wrap to prevent it giving off too much taste where it touches the chicken.

Use the water displacement method (i.e. submerge the pouch) to seal the pouch with as little air as possible still remaining. Cook sous-vide for 90 minutes.

Serve on pre-heated plates with the sauce from the bag with rice and vegetables.

Wine pairing

Good with pinot bianco/pinot blanc/weissburgunder.


8 thoughts on “Chicken Adobo sous-vide

  1. I’m glad you liked Chicken Adobo! Here in the Philippines, every family create their own version of the adobo: sticking with the basic ingredients whilst adding their own twist to the classic. You can even use pork as your protein or use both chicken and pork, which is also a famous version and a favorite here in the Philippines! 🙂


  2. Stefan, Thank you for directing me to your chicken adobo recipe.
    I do not have sous-vide, but I will use your recipe and make it next time (without coconut milk). The cooked chicken looks so juicy, which I know that it is the miracle of sous-vide! 😀


    1. Thanks Fae for your kind words. You can get pretty close to the sous-vide result by simmering over very low heat, about 150 degrees and certainly less than 160. I hope you’ll like it without the coconut milk.


  3. I am just now getting into Sous Vide, and have thought about making chicken adobo this way so I can worry less about overcooking, and reap the benefits of sous vide. looking forward to trying this.


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