Sous Vide Orange and Mint Chicken Thighs Recipe
These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.
Here's a lot more information about how to sous vide chicken legs.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
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Ingredients for Sous Vide Orange and Mint Chicken Thighs Recipe
- 1 pound chicken legs (I personally love Crowd Cow)
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ancho chile powder, or your chile powder of choice
- Salt and pepper
- 1 tablespoon olive oil
- 6 cloves garlic, diced
- 1/4 teaspoon chipotle powder, or chile powder of your choice
- 1 1/2 cups orange juice
- 1/4 cup chopped mint
- 1/4 cup chopped basil
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Cooking Instructions for Sous Vide Orange and Mint Chicken Thighs
Preheat the water bath to 148°F (64.5°C).
Mix the spices together in a bowl. Salt and pepper the chicken then sprinkle with the spice mixture and seal in a sous vide bag. Place the sous vide bags in the water bath and cook for 2 to 5 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Add the olive oil and garlic to a pan and heat over medium to medium-high heat. Once it begins to sizzle add the chipotle powder and orange juice and cook until it thickens some, about 10 to 15 minutes.
Remove the chicken from the bags and pat dry. Sear the chicken over high heat until they begin to brown, about 1 to 2 minutes per side. Remove from the heat.
To serve, place the chicken on plates. Pour the sauce over the chicken and top with the chopped mint and basil.
Be sure to check out my Simple Sous Vide Chicken Thigh Recipe Story.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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