Perfectly Cooked Sous Vide Chicken Thighs

Fill a large container with water and position the sous vide immersion cooker within it, adhering to the device's specific temperature guidelines. Combine salt, pepper, garlic powder, and paprika in a small container; set it aside for later use.

Place the chicken thighs on a flat surface, skin-side down. Carefully extract the bone and any excess fat or loose skin from the chicken. Sprinkle the pre-mixed seasoning blend evenly over both sides of the chicken, pressing some under the skin to ensure even distribution. Fold in the sides of the chicken to recreate its original shape, then place it into 1 large or 2 small sealed pouches. Utilize a vacuum sealer to seal the pouches tightly.

Submerge the pouch into preheated water and set a timer for 1.5 hours. Upon expiration of the timer, remove the chicken from the pouch and gently pat it dry with paper towels to remove excess moisture.

Heat a significant amount of olive oil in a skillet over extremely high heat. Sear the chicken, skin-side down, until it develops a rich brown color, approximately 1 minute. Utilize tongs to rotate the chicken and ensure even browning on all edges. Remove the skillet from heat and allow it to sit for 2-3 minutes before serving.