Chicken thighs braise in a pickle-spiked hot sauce that seasons the rice underneath, all in one pan. The sauce is tangy, sharp, and gently spiced, cutting through the richness of the thighs. This shelf holds just one bottle, so we build dinner around its bold flavor and move fast.

Serves 2. 45 minutes, 12 at the stove.

About 1040 calories a serving, 78 g protein, 72 g carbohydrate, 47 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 2 bone-in chicken thighs with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. When the oil shimmers, add the thighs skin side down and sear for 5 minutes until the skin is deep golden.5 min
2. Flip the thighs and sear the other side for 3 minutes until golden, then remove them to a plate.3 min
3. In the same pan, melt 1 tablespoon butter and add 1/2 medium diced onion and 2 minced garlic cloves. Cook, stirring, for 2 minutes until soft. Stir in 3/4 cup rice and cook for 1 minute to lightly toast it.3 min
4. Pour in 1.5 cups chicken broth and 1/2 cup Frank's dill pickle hot sauce, scraping up any browned bits from the pan. Add 1/4 teaspoon salt and bring to a simmer.
5. Nestle the seared chicken thighs skin side up into the rice. Cover the pan and reduce heat to low. Simmer for 25 minutes until the rice is tender and the thigh meat pulls easily from the bone.25 min
6. Remove from heat and let rest covered for 2 minutes. Taste the rice and adjust salt if needed.2 min

Note Swap the chicken for pork chops or firm white fish if you prefer. Leftover rice and chicken keeps, covered, for three days and reheats gently in a skillet with a splash of broth. Serve with a cold slaw or a simple green salad dressed with vinegar to cool the heat.