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.
Good with pinot bianco/pinot blanc/weissburgunder.