Today I had to make something quick and easy for dinner, because I do bookkeeping full time, which takes up a lot of my time during the week. I didn’t have time to go to the grocery store, so I worked with what I had in the fridge and the cupboard. I call this farmhouse cooking. I don’t know why I refer to it this way, it’s just a term I picked up along my travels.
The recipe starts with fresh, boneless, skinless chicken pieces, cubed and placed in a bowl.
Finely chop one small red bell pepper, one large jalapeno pepper, one shallot, and 4 cloves of garlic.
Add the chopped vegetables along with 1/4 cup soy sauce, and 1 tablespoon balsamic vinegar to the chicken and stir together. Cover and marinate in fridge for at least one hour.
When ready, heat wok with oil, and partially cook chicken. Add one cup of rice, 2 cups of chicken stock, and top off with one large bunch of chopped bok choy.
Bring to a simmer, and cook about 30 minutes or so, until rice soaks up all the liquid.
That’s all there is to it! Add more soy sauce if desired. Salt and pepper to taste.