Herb-Crusted Chicken Adobo with basil pesto

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
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 herb-crusted, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a knob of butter right before serving.
6. Serve warm, ideally with something to soak up the sauce.