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This meal starts with a tangy sauce—with a hint of sweet, heat, and umami depth—that we pair with chicken thighs, rice, and braised bok choy. Our take on adobo sauce—the ubiquitous dish of the Philippines—relies on the enticing blend of vinegar, soy sauce, and the creaminess of coconut milk. It has an incredible depth of flavor that surprises and satisfies. Just put the protein—in this case, chicken thighs—into a bag with this sauce and sous vide it. This is a fully flavored weeknight meal, satisfying without requiring much work from you.