Peanut oil has a high smoke point that makes it perfect for a hard sear. Tonight's dinner leans into that with pan-fried chicken thighs and a simple garlic rice to soak up the drippings.

Serves 2. 35 minutes, 15 at the stove.

About 1060 calories a serving, 49 g protein, 129 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1.5 cups broth into a pot and bring to a boil. Add 3/4 cup rice, 1/2 medium onion diced, 2 cloves garlic minced, and a pinch of salt. Cover, lower heat to low, and simmer.18 min
2. While the rice cooks, pat 4 chicken thighs dry with a paper towel and season both sides generously with salt and pepper.
3. Heat 3 tablespoons peanut oil in a large skillet over medium-high heat until it shimmers. Add the chicken skin-side down and sear for 5 minutes without moving it, until the skin turns golden and releases easily.5 min
4. Flip the chicken and sear the other side for 4 minutes. The meat should be cooked through; cut into the thickest thigh to check for no pink near the bone.4 min
5. Mince 1 clove garlic and scatter it over the rice as it finishes cooking. When the rice has absorbed all the broth and is tender, fluff with a fork.
6. Divide the rice between two bowls and top each with two chicken thighs, scraping any pan drippings over the top.

Note Swap in any bone-in poultry thighs or drumsticks. Leftovers keep for three days in an airtight container. Serve with a simple green salad or steamed broccoli on the side.