Poule en Sauce

Pat the chicken dry with paper towels and cut into bite-sized pieces.

Combine the lemon juice, vinegar, crushed garlic cloves, parsley, thyme, and adobo in a bowl to create a marinade.

Add the chicken pieces to the marinade and mix well, ensuring all pieces are coated evenly. Let sit for 10 minutes.

Heat the oil in a large skillet or Dutch oven over medium-high heat until shimmering.

Add the marinated chicken to the hot oil, reserving the marinade. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Pour the reserved marinade over the chicken and stir to combine, scraping up any browned bits from the bottom of the pan.

Reduce heat to medium-low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has reduced slightly.

Taste and adjust seasoning if needed. Serve hot over rice or with fried plantains.