1 tablespoon sauce from a can of chipotle peppers in adobo sauce, plus more as needed. 1 tablespoon honey. 3 tablespoons extra-virgin olive oil. 1 1/2 teaspoons kosher salt, divided.

The adobo sauce is spicy, savory, and rich with the smoky flavor of red chilies, and the chicken becomes tender and juicy after just 20 minutes of simmering.

The first time Jill Damatac made adobo, when she was 26, she boiled the meat for two and a half hours, until it was purged of moisture, purpose and soul.