Sliceable Full Recipes
Crispy-Skin Chicken Thighs with Garlic and Fresh Herbs
Perfectly cooked bone-in chicken thighs with incredibly crispy skin and juicy, tender meat - restaurant-quality at home
Tandoori Chicken Thighs with Mint Raita
Yogurt-marinated bone-in thighs with kashmiri chili, garam masala, and turmeric - sous vide for juicy tenderness, then finished in a scorching cast iron for that signature tandoori char.
Jamaican Brown Stew Chicken
Dark-meat chicken braised in a dark browning sauce with scotch bonnet, allspice, thyme, and kidney beans - Jamaican comfort food with the precise tenderness only sous vide delivers.
Persian Saffron Chicken (Joojeh Kebab)
Chicken thighs marinated overnight in saffron-yogurt-lemon, sous vide for juicy tenderness, then grilled for golden char - the Persian kebab that tastes like sunshine through the distinctive saffron perfume.
Nasi Lemak Fried Chicken
Chicken thighs infused with pandan and lemongrass in the sous vide bag, then deep-fried until shatteringly crispy - served with coconut rice, sambal, and the full Malaysian nasi lemak spread.
Confit Full Recipes
Asian Glazed Chicken Thighs with Sesame and Scallions
Silky confit-style chicken thighs with sticky sweet-savory Asian glaze, sesame seeds, and fresh scallions
Filipino Chicken Adobo
The Philippine national dish - chicken thighs braised in soy sauce, vinegar, garlic, and bay leaves until the sauce concentrates into a salty-sour glaze. Sous vide keeps the meat impossibly tender.
Doro Wat (Ethiopian Chicken Stew)
Chicken legs slow-braised in berbere spice, caramelized onions, and niter kibbeh (Ethiopian spiced butter) - served with hard-boiled eggs on a sheet of spongy injera bread.
West African Groundnut Stew (Maafe)
Chicken thighs braised in a rich peanut-tomato sauce with scotch bonnet, ginger, and warm spices - the West African comfort dish that sous vide makes hands-off and deeply flavorful.
Jollof Rice Chicken
Chicken thighs braised confit-style until silky, then crisped under the broiler and served alongside the legendary West African one-pot jollof rice with smoky tomato and scotch bonnet.
Dakgalbi (Korean Spicy Chicken Stir-Fry)
Chicken thighs marinated in gochujang-soy and cooked confit-style, then stir-fried with sweet potato, cabbage, and rice cakes - the Chuncheon street food classic made easy with pre-cooked sous vide chicken.
Kung Pao Chicken
Confit dark-meat chunks flash-wok'd with dried chilies, Sichuan peppercorn, peanuts, and the signature sweet-sour-spicy kung pao sauce - sous vide guarantees tender bites that don't dry out in the wok.
Shredded Full Recipes
Sliceable recipe ideas
Brush with garlic butter, broil until the skin crackles, and serve over herbed farro with roasted carrots.
Slice off the bone, pile onto toasted baguette with chimichurri and pickled shallots for a roast-chicken sandwich.
Glaze with lemon-honey jus, add charred broccolini, and finish with toasted hazelnuts.
Confit recipe ideas
Shred confit meat, crisp in a cast-iron pan, and spoon over creamy grits with hot honey.
Toss with salsa verde, broil until bubbling, and tuck into tostadas with avocado crema.
Layer into grain bowls with roasted sweet potatoes, pickled red onion, and tahini drizzle.
Shredded recipe ideas
Mix with adobo sauce, broil until caramelized, and stuff into tortillas with cabbage slaw.
Fold into creamy coconut curry with rice noodles and lime.
Top baked potatoes with shredded chicken, cheddar, and scallions for comfort food.