The Sous Vide Cookbook. Williams Sonoma Test Kitchen

the

      chicken begins to deteriorate.)

      When the chicken is ready, remove the bag from the water

      bath and transfer the thighs to a cutting board to rest for

      15 minutes. Pour the cooking liquid into a measuring cup.

      Remove and discard the skin and bones from the chicken.

      Cut chicken into bite-size pieces and transfer to a bowl. Add

      about 1 cup of the reserved cooking liquid and toss to coat

      well. Season to taste with salt, pepper, and lime juice.

      Spoon the chicken and sauce onto warmed tortillas and top

      with sour cream and cilantro. Serve right away, accompanied

      with the corn.

      Water Temperature:

      165°F

      Time:

      2–4 hours

      Sealing Method:

      water immersion

      SERVES 4

      2 chipotle chiles in adobo

      sauce, minced, plus

      1 tablespoon sauce

      2 cloves garlic, minced

      1

      ⁄

      4

      cup tomato purée

      1 tablespoon fresh lime juice,

      plus more for seasoning

      1 teaspoon honey

      1 teaspoon ground cumin

      1 teaspoon ground coriander

      1 teaspoon ancho chile

      powder

      Kosher salt and freshly

      ground pepper

      2 lb bone-in, skin-on chicken

      thighs

      8 corn tortillas, warmed

      Sour cream and fresh

      cilantro, for serving

      Mexican Corn on the Cob,

      for serving (page 52)