Filipino Chicken Tocino Bowl

1. Chef Stacey Bareng's Pickled Atchara

In a bowl, combine the julienned carrots, green papaya, garlic, and sliced jalapeño. In a saucepan, heat white vinegar, water, kosher salt, and granulated sugar until the sugar dissolves. Pour the pickling liquid over the vegetables and let them sit for at least an hour. Set aside.

2. Steamed Garlic Rice

Rinse the Calrose rice under cold water until the water runs clear. In a rice cooker or pot, combine rice, water, peeled garlic, soy sauce, and a pinch of kosher salt. Cook until the rice is tender and fluffy. Set aside.

3. Chicken Thighs

In a large bowl, mix banana ketchup, soy sauce, pineapple juice, onion powder, garlic powder, achiote paste, brown sugar, and kosher salt. Add the chicken thighs, ensuring they are fully coated in the marinade. Refrigerate for at least 2 hours, preferably overnight. Preheat a grill or pan over medium heat. Cook the chicken thighs until they are fully cooked and caramelized on the outside. Set aside.

4. Cherry Tomatoes

Toss the cherry tomatoes with the oil blend and a pinch of kosher salt. Roast or sauté the tomatoes until they are slightly blistered. Set aside.

5. Assembly

Place a portion of the steamed garlic rice. Add the grilled chicken thighs on top of the rice. Place a serving of pickled atchara on the side. Garnish with blistered cherry tomatoes and baby arugula. Sprinkle with fried garlic for an extra crunch.