This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Sous Vide Red Chili Chicken (Adobado)
Sous vide chicken stays incredibly moist and tender. We tried dry rubs, but cooking the meat with a flavorful sauce worked best. For our flavorful red chili sauce (adobado), we liked the earthy, fruity flavor of ancho chilies, but pasilla, guajillo and pulla chilies worked, too. For a milder heat, remove the seeds after stemming the chilies. Serve with rice or tortillas and sour cream. For an equally flavorful but simpler alternative, cook each chicken breast in ¼ cup coconut milk whisked with 2 teaspoons red curry paste.
tablespoons grapeseed or other neutral oil
ounces whole dried ancho chilies, stemmed and seeded
01Using an immersion circulator according to product directions, heat a water bath to 145°F. Meanwhile, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chilies and toast until lightly browned, about 20 seconds per side. Transfer to a food processor, reserving the oil in the skillet. Process until coarsely chopped, about 30 seconds. In a small saucepan, bring the water to a boil. Add the chilies, oregano and garlic then cover, remove from heat and let sit for 15 minutes.
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