Honey-Glazed Chicken Adobo with preserved lemon

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chicken adobo and let it honey-glazed, undisturbed, so it takes on real color before you stir.
4. Stir in the chicken thighs along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.