====== Sous Vide Red Chili Chicken (Adobado) ====== 

Tags: [[dinner]] - [[chicken]] - [[sous vide]] - [[Gluten Free|GF]] - [[GF chicken]] - [[GF dinner]] - \\ [[GF sous vide]]\\ 
Active Time: 30 minutes \\ 
Passive Time: 2 hours \\ 
Serves: 4 \\

====Description====
Sous vide chicken with a spicy chili sauce

====Source====
[[https://www.177milkstreet.com/recipes/sous-vide-red-chili-chicken-adobado|Milk Street]]

====Ingredients====
  *Grapeseed oil: 2 tbsp (or other neutral oil) \\ \\ 
  *Dried ancho chiles: 2 oz, stemmed and seeded \\ \\ 
  *Water: 2/3 cup
  *Dried oregano: 1 tbsp (Mexican if available)
  *Garlic: 2 cloves, smashed \\ \\ 
  *Light brown sugar: 2 tbsp, packed
  *Apple cider vinegar: 1 tbsp
  *Kosher salt: to taste
  *Black pepper: to taste
  *Cumin: 1/2 tsp (ground)
  *Cinnamon: 1/4 tsp \\ \\ 
  *Chicken breast: 4, boneless and skinless \\ \\ 
  *Salted butter: 2 tbsp
  *Lime juice: 1 tbsp \\ \\ 
  *Cilantro: to serve, chopped

====Notes====
  *Good way to spice up sous vide chicken, but you can't really sear it since the chili paste would probably burn

====Instructions====
  -Using 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
  -In the food processor, combine the sugar, vinegar, 2½ teaspoons salt, ¼ teaspoon pepper, cumin, cinnamon and 2 tablespoons of the reserved chili oil
  -Add the chili-water mixture and process until smooth, about 1 minute, scraping the bowl as needed
  -Place each chicken breast in a quart-size zip-close plastic bag. Add 1/4 of the chili sauce to each bag, then seal the bag and shake to coat evenly
  -Vacuum seal the bags, then set into the water bath. Once the water returns to 145°F, let the chicken cook for 1½ hours
  -When the chicken is done, remove from the bags to a serving platter. Transfer any liquid in the bags to a 12-inch skillet and bring to a simmer over medium
  -Cook until thickened and reduced, about 1 minute. Whisk in the butter and lime juice. Serve the chicken drizzled with the reduced sauce and sprinkled with cilantro

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