1-Getting started with this Mexican Adobo Chicken Thighs recipe: begins with preparing the adobo sauce, which adds that signature smoky kick. First, make a double batch of the sauce by blending diced garlic, jalapeño, dried spices, pureed red chile, vinegar, and fresh cilantro; this takes about 25 minutes and can be done ahead. Once ready, pat the 2 pounds of boneless skinless chicken thighs dry with paper towels to ensure they brown nicely.

2-Next, heat 3 tablespoons of butter and 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium heat. Add the chicken in a single layer, cooking each side for 3-4 minutes until golden brown. This step locks in flavor and keeps the meat juicy.

3-Then, pour the 2 cups of Mexican Adobo sauce over the chicken, bring it to a boil, and reduce the heat to medium-low. Cover and simmer for about 20 minutes until the chicken reaches an internal temperature of 165°F. Let it rest for a few minutes before serving over cooked rice, topped with sliced ripe avocados sprinkled with salt, pickled onions, crispy fried potatoes, and tortillas if you like.