Mexican adobo is a flavorful sauce of piquant chiles combined with tart vinegar, spices, and herbs. Here, a mix of fresh lemon, lime, and orange juices replaces the vinegar, adding vibrancy to pan-seared chicken thighs.

To bring out the flavor of the chiles, toast them in a dry skillet. Use kitchen shears to cut off the stems, then cut down one side of each chile and remove the seeds and ribs before heating. Soaking in hot water softens the toasted chiles and forms the foundation of the adobo. Work the softened chiles and the now-flavorful soaking water in a food processor with the lemon, lime, and orange juices, along with spices, oregano, and garlic to make the sauce.

To get nicely crisped chicken skin, use a heavy skillet (without a non-stick coating) and work in batches, cooking a few pieces at a time, to prevent overcrowding. This keeps the pan hot and reduces moisture, which would steam the chicken skin, leaving it soft instead of crisp. Once the thighs are in the pan, resist the urge to touch them until they release without much prodding.

Simmer the chicken in the adobo to finish the dish and give a warm burst of spicy, citrusy flavor to your wintertime dinner.

Valerie RyaN