Sous Vide is a trending way of cooking many dishes. Preparing chicken is often considered to be one of the difficult dishes to cook. It either gets overcooked or remains undercooked and raw. Sous Vide has solved this issue for us. With Sous Vide technique cooking has never been this easy.
If you are looking for a way to learn the unique Sous Vide method to prepare the best Sous Vide Chicken Thighs for your family, then we have got your back. If you are new to this method, let us help you know about it.
What is Sous Vide?
Sous Vide comes from the French language which means ‘Under Vacuum’. It is a unique method of cooking with hot water and steam. The food is slowly and gradually cooked at a low temperature giving it the perfect taste. This cooking technique has been used in restaurants for ages which is also their secret for delicious and perfectly cooked food. Now Sous Vide is gaining popularity for personal cooking at home.
How does Sous Vide work?
Sous Vide work differently than other traditional ways of making food, but it is not that difficult as sounds. The food is wrapped in a plastic bag or a glass bottle or jar, which is then placed in a Sous Vide container which has water in it. The water in the container is brought to a specific temperature which is ideal for cooking. The hot water slowly cooks the food in the plastic bag. The temperature of the water can be raised if needed.
Since water has the ability to absorb heat and transfer it to its environment, if you give water a specific temperature it will maintain it. Moreover, water absorbs extra heat from the surroundings too so your food will not get any unnecessary heat. This means the slow and gradual cooking at the same temperature saves the food from over or under-cooking. When you see that the food is cooked now, you can take it out of the water.
Why prefer Sous Vide over other methods of cooking?
Sous Vide surpasses the traditional ways of cooking as it is the most modern and different method. While the old methods of preparing food are using the stove or burner. You put the pan on the stove and the fire first heats up the pan and then reaches the food. Or in the case of ovens, the heat in the oven cooks the food. In both cases, the metal pan gets too hot and keeps getting hotter which might burn the food. You have to stand by the burner or oven to get the food out just on time otherwise your food will be burnt or lose taste. And if you get the food out a little earlier it might remain undercooked.
Sous Vide is a method that cooks food at a low temperature. You set the temperature which is enough for the food to be cooked. It is a time-consuming method but cooks perfectly. You don’t have to stand by the cooker, rather you can check the food from time to time and relax meanwhile.
Plastic Vacuum bags
As the whole Sous Vide procedure works by steaming and using hot water, you cannot put the chicken thighs directly into the water. You will need plastic bags which are air tight and can be sealed properly. We will discuss in a few seconds on how to use these pouches.
Sous Vide water pot
Sous Vide cookers
A Sous Vide cooker is used for setting a specific temperature. By putting the cooker into the water and bringing it to a specific temperature, you can get your food cooked perfectly. You can choose from Sous Vide cookers immersion pods, Anova Precision Cooker Nano and Breville Joule Sous Vide cooker.
Let’s get started with the recipe
Ingredients you would need:
First step is to gather all the ingredients on the kitchen slab so you don’t miss out on any of them.
Once you have all the ingredients by your side, you are ready to start the procedure. You will not have any difficulty understanding the recipe and cooking if you follow the step-by-step procedure explained below.
Here is what you have to do:
Step 1: Pour water
First of all, pour the water into the pot. Immerse the Sous Vide cooker into the water and adjust it on the side of the pot.
Step 2: Set the temperature
Temperature is very important as it is the thing that will actually yield the chicken either perfectly cooked or over and undercooked. The ideal temperature for cooking chicken thighs is 165F. You have to preheat the water. Don’t put the meat in cold water. You can also take a look at the Sous Vide temperature chart to get a better understanding of it.
Step 3: Get the mixture ready
While the water sets its temperature, take a blender and add all the spices to it. Garlic segments, cilantro, cumin, paprika, jalapeno, lime juice, pepper, and salt, add altogether into the blender jug. You can add an extra ingredient according to your taste and choice if you desire and mix them well in order to get a smooth mixture.
Step 4: Prepare the chicken thighs
First of all, you have to get the extra moisture or water out of the chicken piece. Pat them with paper, towel, or cloth so they are dried.
Step 5: Prepare the plastic bag
When the chicken pieces are dried, put them in the plastic Ziploc bag or an air-tight pouch. Then add all the ingredients that you mixed in the previous step into the Ziploc pouch and mix them by shaking them properly. Shake enough till the chicken thighs are covered with the spice mixture. As you get them all mixed, get the air out of the pouch. Try that there is no air left inside the pouch and then seal the bag air tight.
Step 6: Place the pouch in the pot
In this step, you will put the sealed plastic bag with chicken in the water pot that has preheated water. Make sure that the portion of the bag with chicken in it is completely immersed in the hot water. Don’t immerse the upper side of the bag with zipping in the water so that the water does not get into the bag in any case. For this, you can fix the upper Zipped side of the bag to the side of the water pot using a clip or anything related.
Step 7: Set the timer
Timing is one of the most important things when it comes to cooking. After putting the Chicken bag in the water, adjust the timer of the Sous Vide cooker to 2 hours.
Step 8: Remove the bag
As the cooker beeps after two hours, your chicken thighs must be ready. Bring the bag out of the water carefully avoiding the hot water drops. Get the chicken thighs out and you will see that there are juice and some residue in the bag. Save these drippings for later use.
Step 9: Heat the thighs in the pan
Use a metal pan for post-heating the chicken. A medium flame will be good enough for this step as the meat is already cooked. Pour some cooking oil into the pan and cook the thighs for 2 to 3 minutes. Then flip the side of the chicken and heat the other for 1 to 2 minutes.
Step 10: Add the juice to the chicken
When the chicken thighs are cooked perfectly on the pan, take them out within 2 to 3 minutes. The drippings you saved earlier are to be used now. In the same pan in which you cooked the chicken pieces, you have to put the juice. Cook and stir the juice continuously for 3 minutes, it will begin to thicken.
Step 11: Add the chicken back
When the drippings get thicker, put the chicken thighs back into the pan and mix them. The chicken thighs will be covered with the cooked and tasty juice.
Step 12: Garnishing
The decoration is indeed a part of cooking. It is said that a beautiful look of the food adds to the appetite of the person and the person enjoys the food more.
Take the cooked chicken thighs out and garnish them with cilantro or any other thing you like to add for an even better taste and look.
Step 13: Serve while it’s hot
As the odor of the dish will already be causing salivation to the guests and your family, don’t make them wait any longer. Serve the perfectly cooked chicken thighs and see your dish will be finished in no time with compliments and a desire for more.
Boneless or bone-in chicken thighs:
It depends if you like Sous Vide boneless chicken thighs or the bone-in ones. It is easy to cook both. The method is also the same as you are not going to eat the bones but the chicken meat only. But here are some Sous Vide boneless chicken thigh recipes you will find helpful.
If you want you can buy a bone-in chicken and then remove the bones before or after cooking. You can also serve the dish either ways with bone-in or boneless. But it is for sure that your guests will love to eat the delicious Sous Vide chicken thighs boneless and bone-in. After all it is the taste that lasts and is remembered by everyone.
Plus point of cooking chicken thighs through Sous Vide:
Things to take care of while cooking with the Sous Vide Method:
- Since the modern Sous Vide method does not require you to stand there and keep an eye on it, it does not mean that you should leave it unattended. Do keep a check on the cooker and the chicken thighs from time to time to ensure everything is going fine.
- Make sure that the water does not enter the Zipper pouch containing the chicken pieces.
- Be careful while handling the hot water.