Sweet and Sticky Chicken Thighs

Updated at: Thu, 17 Aug 2023 02:52:39 GMT

Step 1

1) In a medium bowl, whisk together 1/4 cup fish sauce and 1/4 cup brown sugar.

Step 2

2) Pat chicken dry and place in a vacuum bag with 2 smashed garlic cloves and fish sauce mixture. Vacuum seal chicken and transfer to a Suvie pan. Fill pan with water and transfer to the bottom zone of Suvie. Input settings, and Cook Now or Schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 160°F for 1 hour Top Zone: None

Step 3

3) Place 1 cup jasmine rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now. Suvie Starch Cooker Settings Rice, Medium Grain, 1 cup

Step 4

4) After the chicken has finished cooking, remove from vacuum bags and transfer to a clean, dry Suvie pan skin-side up. Pour liquid from the bag into a small skillet. Remove rice from your Suvie and fluff with a fork.

Step 5

5) Return chicken and garlic cloves to your Suvie and broil for 10-15 minutes until skin is crisp, rotating pans halfway through.

Step 6

6) While the chicken broils, bring the fish sauce mixture to a boil over medium-high heat. Simmer for 5 minutes, or until thickened.

Step 7

7) Divide rice and chicken between plates, drizzling sauce on top. Garnish with cilantro leaves and serve.

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