Combine the onion, garlic, citrus juices and salt in a heat-safe bowl (tempered glass).
In a small sauce pot heat the olive oil over medium heat, until it comes to frying temperature. Then pour it over the onions and cover with a lid. Let it sit for 10 minutes.
Heat a large skillet over medium-high heat. Drizzle in the olive oil and once it’s hot add in the potatoes and spread them out.
Cook undisturbed for 3-4 minutes to crisp up, then turn over. Add the seasonings. Let them keep cooking while you season the chicken.
Combine your chicken thighs, adobo, salt and olive oil in a large bowl and toss well.
Use a spatula to mix/ toss the par-cooked potatoes and then transfer the potatoes to a plate. Put the chicken thighs down in the hot skillet, making sure they don’t overlap.
Cook here, undisturbed for 5 minutes. Then turn over and cook for 2 minutes, then put the potatoes over the chicken thighs.
Top with a few heaping spoonfuls of mojo making sure to get plenty of onion and sauce.
Cover with a lid and lower the heat to medium-low. Cook here for 5-8 minutes.
Open the lid and pour in 1/4 cup of lemon juice or bone broth. Turn over the chicken thighs and cover again, cooking another 2-3 minutes.
Serve hot and garnish with minced cilantro and sliced limes.