Sous Vide Peri Peri Chicken
Why This Recipe Works
For our rendition of peri peri 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 marinate and then circulate. (Marinating is key to give the salt time to penetrate the meat to both season it and help it retain moisture during cooking.) Because there is little to no evaporation due to the sealed bag, this cooking method produces a considerable amount of juices. We reduce the juices in a pan to intensify the flavors, and then we brush them over the chicken before giving the meat a final broil in the oven to brown the skin.