Pineapple Chipotle Chicken Legs

Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Season with plenty of salt and pepper. Cook in pan skin-side down until browned, 4-5 minutes. Flip and cook on other side until browned, 3-4 minutes. Transfer to a foil-lined baking sheet, placing toward one side.

Roast chicken in oven until cooked through, about 20 minutes total (we’ll check in after 10 minutes). Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add half the scallion whites. Cook, tossing, until fragrant, 1-2 minutes. Pour in 1¾ cups water and a pinch of salt. Bring to a boil.

Once water boils, add rice, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Place pan used for chicken over medium-high heat and add pineapple and remaining scallion whites. Cook until pineapple starts to brown, 2-4 minutes. To bowl with pineapple juice, add ketchup, soy sauce, 2 tsp sugar, a pinch of chipotle powder, and 3 TBSP of water. Stir to combine.

Add ketchup mixture to pan with pineapple. Simmer until slightly thickened, 2-4 minutes. Season with salt and pepper. (TIP: Add more chipotle for extra heat.) Remove pan from heat and stir in a big squeeze of lime. Once chicken has roasted 10 minutes, add snap peas to empty side of same baking sheet and toss with a drizzle of oil, salt, and pepper. Brush chicken with just enough sauce from pan to coat (keep the rest separate for spooning over at end).