Adobo-Glazed Chicken

While chicken bakes, heat 2 TBSP oil in a medium pot over medium heat. Add half the garlic and cook, stirring frequently, until crisp, 3-4 minutes. Remove from pot with a slotted spoon and transfer to a paper-towel-lined plate.

Increase heat under pot to medium-high and add scallion whites. Cook, tossing, until softened, about 1 minute. Add rice and toss to coat. Stir in ¾ cup water and a large pinch of salt. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Heat a drizzle of oil in a small pan over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in soy sauce, vinegar, 1 TBSP ketchup (we sent more), 2 TBSP water, and 2 TBSP sugar. Bring to a simmer and let bubble until slightly thick and sticky, 3-4 minutes. Season generously with pepper, then remove from heat. TIP: If glaze becomes stiff, stir in a splash of water.

Once chicken has roasted 30 minutes, remove from oven. Adjust rack so that it is about 8 inches from broiler, then heat broiler to high. Toss green beans on same sheet with a drizzle of oil, salt, and pepper and spread around chicken. Broil until both are lightly browned and chicken is cooked through, 8-10 minutes. Remove sheet from oven, then brush chicken all over with half the glaze. Return to broiler and continue broiling until glaze is set, about 1 minute.