Sous Vide Piri Piri Chicken

Name: Sous Vide Piri Piri Chicken
Yield: Serves 4
Cuisine: African, Spanish & Portuguese
Ingredients: 2–5 , arbol chiles, stemmed; 1 , shallot, chopped; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, salt; 1 tablespoon, tomato paste; 2 teaspoons, sugar; 1½ teaspoons, paprika; 1½ teaspoons, five-spice powder; 1 teaspoon, garlic powder; 1 teaspoon, grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving; ½ teaspoon, pepper; ¼ teaspoon, cayenne pepper; 2 , bay leaves, crumbled; 4 12-ounce, bone-in split chicken breasts, trimmed

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A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES4

TIMESous vide: 1½ to 3 hours; active cooking time: 50 minutes, plus marinating time

Sous Vide Temperature1½ to 3 hours

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

For our rendition of piri piri chicken, we start by blending garlic powder, tomato paste, herbs, spices, lemon juice, and dried arbol chiles to make a thick paste. We throw the paste straight into a plastic bag with the chicken to first mar...

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