These things happened:
I bought extra-hot sriracha, the Asian hot sauce, and some Asian herbs in Little Cambodia, along with the new crop of rice.
It is pea season.
I bought a can of Spam, thinking, it's eaten in so many cuisines I enjoy - I should check it out.
So this happened:
Sriracha chicken with herbed rice and Spam.
Spam: remove from can, cut into slices, cut slices into strips, and sear them. It's salty and soft, like softer than a cheap hot dog - but the searing gives it texture so that you have something to bite through to get to the softness.
Herbed rice: steamed rice mixed with fresh peas, a handful of chopped mint, a handful of chopped culantro, a little rice paddy herb, a few curry leaves.
Sriracha chicken: remove bone from chicken thighs but leave the skin on;
cut a red bell pepper and an onion in half and char them on a dry cast-iron pan over medium to medium-high heat - don't caramelize them, just get some char marks all over them;
roughly chop charred pepper, onion, and the cloves of one bulb of garlic and lay them in a baking dish. Drizzle with extra-hot sriracha and add a quarter cup of vinegar. Lay boned chicken thighs on top and bake at 375 for an hour, until skin is crispy.
Sauce: remove chicken thighs; blitz everything else with an immersion blender, Cuisinart, etc.