Adobo Chicken Thighs With Jasmine Rice and Bok Choy

Name: Adobo Chicken Thighs With Jasmine Rice and Bok Choy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: 200g Tangy Adobo Sous Vide Sauce; 12g Neutral oil; 450 g Chicken thighs; 448g Water; Kosher salt, as needed, as needed; 235 g Jasmine rice; 170 g Baby bok choy; 1 Green onion(s), bunch, sliced; Salt and pepper, to taste, as needed

11 steps

Prep:20minCook:1h

This meal starts with a tangy sauce—with a hint of sweet, heat, and umami depth—that we pair with chicken thighs, rice, and braised bok choy. Our take on adobo sauce—the ubiquitous dish of the Philippines—relies on the enticing blend of vinegar, soy sauce, and the creaminess of coconut milk. It has an incredible depth of flavor that surprises and satisfies. Just put the protein—in this case, chicken thighs—into a bag with this sauce and sous vide it. This is a fully flavored weeknight meal, satisfying without requiring much work from you.

Updated at: Mon, 01 Jul 2024 15:37:36 GMT

Nutrition balance score

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Ingredients

4 servings

200gAdobo Sous Vide Sauce

12gNeutral oil

450gChicken thighs

448gWater

Kosher salt

as needed, as needed

235gJasmine rice

170gBaby bok choy

1 bunchGreen onion

Instructions

Choose your protein

Step 1

We have recommend chicken thighs here, but this sauce will work with steak, pork, seafood, or whichever protein you like.

Heat sous vide bath

Step 2

Heat sous vide water bath to desired temperature according to our doneness guide. 149 °F / 65 °C: Tender and steaky (our favorite 167 °F / 75 °C: Luscious and juicy 185 °F / 85 °C: Succulent and fork-tender

Sear the chicken

Step 3

Set a grill pan or cast-iron skillet over high heat. When the pan is hot, add a tablespoon of oil. When the oil shimmers in the pan, put the chicken thighs in the pan. Sear the thighs until they are browned, about one minute. Flip them over and repeat on the other side.

Bag it up

Step 4

Place chicken thighs into a large ziplock-style freezer bag. Pour the sauce into the bag and over the thighs. Seal bag using water displacement method or vacuum sealer.

Step 5

Lower bags into sous vide bath until chicken thighs are fully submerged, and clip to side of water bath container.

Step 6

Cook for 45 minutes.

Step 7

Once cooked, chicken thighs can be held in sous vide bath for 1 hour without any loss in quality.

Make the rice

Step 8

Preheat the oven to 300 °F / 149 °C.

Step 9

Pour the water and a generous pinch of salt into an oven-safe large saucepan on high heat on the stove. Once the water is boiling, add the rice. Stir and cover immediately. Put the saucepan in the oven and bake for 30 minutes. Remove the saucepan from the oven and keep it covered until you are ready to serve.

Braise the bok choy

Step 10

Set a large saucepan with a lid and set it on the stove on high. While the pan heats up, cut each bok choy in half, lengthwise. Add one-half cup water and the bok choy to the pan. Put on the lid to steam the bok choy for one minute. Take off the lid and remove the pan from the heat to avoid overcooking.

Plate and serve

Step 11

Scoop a portion of rice on each plate. Remove a chicken thigh from the bag and place it on top of the rice. Drizzle with the remaining sauce from the bag. Add the braised bok choy and garnish with sliced green onions. Enjoy!