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A perfectly crisp, juicy chicken with savory Mexican spices

Sous Vide Red Chili Chicken (Adobado)

Appears in May-June 2017

2 hours 30 minutes active

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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.

4

Servings

Tip

Don’t fear the 145°F cooking temperature. Though it is well below what we are typically told to cook poultry to, J. Kenji Lopez-Alt of The Food Lab has shown one and a half hours at this temperature is quite safe. The chicken will look and taste fully cooked.

2 hours

30 minutes active

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