Skillet-Roasted Adobo Chicken Thighs with Pimentón Potatoes, Blistered Peppers, and Charred Corn Tortillas

Begin by preparing the adobo marinade: Peel and finely mince 6 cloves of garlic. In a small bowl, combine the minced garlic with 1 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, the juice from 1/2 lemon, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix into a thick paste.

Pat 8 chicken thighs dry with paper towels. Rub the adobo paste thoroughly under and over the skin of each thigh. Place in a glass dish, cover, and refrigerate for 45 minutes to marinate.

Preheat your oven to 400°F (200°C).

Prepare the potatoes: Wash 2 lbs of Yukon Gold potatoes and cut them into 1-inch cubes. In a large bowl, toss the potatoes with 2 tbsp olive oil, 1 tbsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer on a large rimmed baking sheet.

Place the potatoes in the oven and roast for 15 minutes while you begin the chicken.

In a large, oven-proof cast iron skillet or heavy pan, heat 1 tbsp olive oil over medium-high heat. Place the marinated chicken thighs skin-side down in the skillet. Sear for 6-8 minutes without moving them until the skin is deeply browned and crispy.

While the chicken sears, prepare the vegetables: Wash 3 bell peppers, remove seeds, and slice into 1/2-inch strips. Peel 1 red onion and slice into 1/2-inch wedges.

Flip the chicken thighs skin-side up. Move the skillet into the oven on the rack next to the potatoes. Continue roasting both the chicken and the potatoes for another 20 minutes.

In a separate medium skillet, heat 1 tbsp olive oil over high heat. Add the sliced bell peppers and red onion wedges. Sauté for 8-10 minutes, stirring occasionally, until the edges are blistered and charred but the vegetables remain slightly crisp. Season with a pinch of salt.

Check the chicken's internal temperature; it should reach 165°F. In the final 5 minutes of roasting, drizzle 1 tbsp honey over the chicken skins to create a slight glaze.

While the chicken rests, char the 16 corn tortillas. Place them directly over a low gas flame for 30 seconds per side or in a dry stainless steel pan over high heat until toasted spots appear. Keep warm in a clean kitchen towel.

Wash and roughly chop 0.5 bunch of fresh cilantro.

Serve the roasted chicken thighs alongside the pimentón potatoes and blistered peppers, with warm tortillas on the side. Garnish the entire platter with the chopped cilantro.