A quarter jar of barbecue sauce becomes dinner when you pour it over chicken thighs and let them braise until tender. This is the simplest path from shelf to table, and the sauce thickens as it reduces.

Serves 2. 45 minutes, 10 at the stove.

About 890 calories a serving, 38 g protein, 138 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Put 1 cup rice on to boil in salted water. While it comes to heat, heat 1 tablespoon oil in a wide skillet over medium-high, pat 4 bone-in chicken thighs dry with paper towels, and brown them skin-side down until the skin is dark, about 5 minutes.5 min
2. Flip the thighs, cook until the other side colours, about 2 minutes. Mince 2 garlic cloves over the pan, pour in 1 cup barbecue sauce, and stir to coat; season with salt and pepper.
3. Lower heat to medium, cover the skillet, and braise the thighs until they are tender and the sauce reduces by half, about 25 minutes; stir halfway through. Check that the rice has absorbed its water by the time the chicken is done.25 min
4. Uncover and simmer for 2 more minutes until the sauce coats the chicken in a glaze, then serve the thighs over rice with sauce spooned around.2 min

Note Swap bone-in thighs for a pork shoulder if you have it, though the cook time lengthens to 45 minutes. Leftovers keep in the fridge for three days and are good cold or reheated in a low oven. Serve with coleslaw or pickled vegetables to cut the sauce's sweetness.

A quick chicken pan where the last of the barbecue sauce does the heavy lifting, glossing thin cutlets until they catch and char. This is the recipe that lets a half-empty bottle retire with purpose.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 46 g protein, 99 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Put 2 cups water in a pot with a pinch of salt and bring to a boil, then stir in 1 cup rice, cover, and lower the heat to a simmer until the water is absorbed, about 18 minutes.18 min
2. While the rice cooks, slice 2 garlic cloves thin and pound 12 ounces chicken breast flat between plastic wrap until 3/8 inch thick, then season both sides with salt and pepper.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay in the chicken and cook without moving it until the underside is golden, about 3 minutes.3 min
4. Flip the chicken, then pour the barbecue sauce over the pieces and scatter the sliced garlic among them, letting the sauce bubble and caramelize for 2 to 3 minutes until the chicken is cooked through.3 min
5. Slice 2 or 3 scallions on the bias and scatter them over the chicken, then taste and adjust the seasoning with salt and pepper.

Note Swap the rice for pasta if you prefer. Leftovers keep in an airtight container in the fridge for two days; reheat gently in a skillet with a splash of water. Serve with a simple green salad or slaw on the side.

A tired cook's weeknight meal built entirely from the shelf and staples. Barbecue sauce does the heavy lifting here, glazing chicken thighs while rice steams underneath, catching every drop. Dinner in under an hour with almost no hands-on time.

Serves 2. 50 minutes, 8 at the stove.

About 970 calories a serving, 37 g protein, 132 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat four chicken thighs dry with paper towels, season with salt and pepper on both sides, and lay them skin-side down in the hot pan. Let them brown without moving them for 5 minutes, until the skin turns golden and releases easily.5 min
2. Flip the chicken skin-side up and cook for another 3 minutes. While it cooks, measure 1 cup water and 1 cup rice into a separate pot, add 2 minced garlic cloves and 1 tablespoon butter, season with salt and pepper, and bring to a boil.3 min
3. Once the rice reaches a boil, reduce the heat to low and cover. Pour 1 cup barbecue sauce over the chicken in the skillet and reduce the heat to medium-low. The sauce should bubble gently around the thighs.
4. Let the chicken simmer in the sauce for 20 minutes, turning the pieces over halfway through. The rice is done when the liquid is absorbed and the grains are tender.20 min
5. Check that the chicken reaches 165 degrees F [74 degrees C] at the thickest part of the thigh. Transfer the chicken to plates and spoon the remaining sauce from the pan over the rice.

Note Swap boneless thighs or chicken breasts if that's what you have, but reduce the final simmering time to 12 minutes. Leftovers keep for three days in the fridge; reheat gently with a splash of water. Serve with a raw green salad or quick-pickled vegetables to cut the richness.