Chili-Lime Levantine Chicken Adobo

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the chicken adobo and let it chili-lime, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Serve warm, ideally with something to soak up the sauce.