Sun-Dried-Tomato Chicken Adobo with coconut lime

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the chicken adobo and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Stir in the oregano along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with chili crisp and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.