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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
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
2
ounces whole dried ancho chilies, stemmed and seeded
Directions
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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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If you use the simplified version with the coconut milk and curry paste, would you still stir in butter and lime juice at the end?
Esther - good question. You will definitely want to add the lime juice at the end, in order to give the chicken a nice pop of brightness at the end. The butter can be optional, since you will have a nice amount of creaminess from the coconut milk; I would recommend still using it, as butter helps to emulsify the sauce and make it silky smooth. If you take a taste without the butter and are happy with the texture and richness, however, you can skip it.
Best,
The Milk Street Team
Hi Jarrod -
Ancho chiles are dried poblano peppers, which are relatively mild. They measure between 1,000 – 2,000 on the Scoville Scale. Compare that to a bell pepper, which has no heat and measures at zero and a jalapeño pepper which is about 5,000 and you can generally gauge how hot this will be. Hope that helps!
Best,
The Milk Street Team
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This was so stinking good. Thank you!!!