Sous Vide Piri Piri Chicken

Name: Sous Vide Piri Piri Chicken
Cuisine: Europe, Africa & Middle-East, 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

Main Courses
Europe
Africa & Middle-East
African
Spanish & Portuguese
Poultry
Chicken
Make Ahead

This mouthwatering dish has roots in Africa and Portugal. Named after the chile used in the paste, piri piri chicken features grilled chicken that has been marinated overnight.

SERVES 4

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

Sous Vide Temperature 1½ to 3 hours

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