Adobo-Style Chicken

Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; separate the leaves. If necessary, peel 2 cloves of garlic. Finely chop the cloves; using the flat side of your knife, smash until they resemble a paste (or use a zester). Roughly chop the pepper. In a bowl, combine the soy sauce, sugar, vinegar, half the garlic paste, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. Thoroughly wash your hands immediately after handling the pepper.

In a medium pot, combine the rice, sliced carrots, remaining garlic paste, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

While the rice continues to cook, pat the chicken dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken and cook 5 to 7 minutes on the first side, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 2 to 3 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat. Serve the cooked rice and carrots with the cooked bok choy and cooked chicken (including any glaze from the pan). Enjoy!