Careme

Ingredients

• Chicken Drumsticks

  1 1/4 to 1 1/2 lb, about 4 drumsticks $3.49
• Organic Baby Bok Choy

  2 heads, halved lengthwise $2.99
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Organic Garlic

  4 cloves, smashed and chopped $2.89
• Organic Green Onion

  2 scallions, thinly sliced $1.99
• Soy sauce

  1/4 cup
• Apple cider vinegar or cane vinegar

  1/4 cup
• Water

  1/2 cup, plus 1 1/4 cups for rice
• Brown sugar or honey

  2 teaspoons
• Bay leaf

  1
• Black pepper

  1/2 teaspoon, preferably coarsely ground
• Neutral oil

  1 tablespoon

Instructions

1. Rinse the rice until the water runs mostly clear, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; chop the garlic, slice the scallions, and halve the baby bok choy lengthwise.
2. Bring the rice to a boil, cover, reduce to low, and cook for 15 minutes; turn off the heat and let it steam, covered, until serving.
3. Pat the drumsticks dry and season lightly with black pepper; heat the oil in a wide lidded skillet or Dutch oven over medium-high heat and brown the drumsticks for 6 to 8 minutes, turning until golden in spots.
4. Lower the heat to medium, add the garlic, and cook for 30 seconds until fragrant, then add soy sauce, vinegar, 1/2 cup water, brown sugar, bay leaf, and remaining black pepper; bring to a lively simmer.
5. Cover and braise over medium-low heat for 22 to 25 minutes, turning the drumsticks once, until the chicken is cooked through and reaches 165°F at the bone.
6. Uncover, raise the heat to medium-high, and simmer for 5 to 7 minutes until the sauce is slightly glossy and reduced; nestle the baby bok choy cut-side down into the skillet for the last 3 minutes so it wilts but stays bright.
7. Fluff the rice, divide it between two shallow bowls, top with drumsticks and bok choy, spoon the adobo sauce over everything, and finish with sliced green onions.