Sous Vide Chicken Thighs Recipe

Ingredients

4 chicken thighs, bone in or boneless

½ tsp salt

½ tsp cumin

1 lime, sliced

¼ cup cilantro

1 tbsp olive oil

Set sous vide to 165 degrees F.

Season the chicken thighs with salt and cumin. Add the lime slice and coriander to the top of each thigh.

Vacuum seal the chicken thighs or place in a zipper-top bag. Keep the chicken in a single layer.

When the water reaches desired temperature submerge the bags in the water.

Cook 1½ to 4 hours for bone-in thighs and 1 to 4 hours for boneless chicken thighs.

Heat a frying pan over medium heat and add oil.

Remove the thighs from the bags, remove the herbs and pat dry. Sear for 1 to 2 minutes on each side, until nicely brown on top.

Serve and enjoy.