Place the chicken thighs in a large mixing bowl. Finely grate in the zest from one lemon. Squeeze in the juice, then add two tablespoons of the olive oil, the garlic powder, dried oregano, sea ...

Tip the basmati rice into a large bowl and cover with cold water. Set aside. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just ...

Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the ...

Using boneless, skinless chicken thighs and 25-minute adobo sauce ... My favorite way to eat Mexican Adobo Chicken is over rice or stuffed into tacos. But honestly, there's no wrong way to eat ...

Mexican Adobo ... pot dish featuring chicken cooked in a smoky, vinegar-based red chili sauce. This dish can be ready in about an hour by using boneless, skinless chicken thighs and a quick ...