A quick braise where bottled chili sauce turns into a glaze for chicken thighs, cooking down with rice to soak up all the heat and vinegar. This shelf lets you build dinner in thirty minutes with almost no prep.

Serves 2. 35 minutes, 10 at the stove.

About 1290 calories a serving, 84 g protein, 147 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 pound bone-in chicken thighs dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a wide shallow pan over medium-high heat and brown the thighs, skin side down, for four minutes, then flip and brown another two minutes until golden on both sides.6 min
2. Dice 1 small onion and scatter it over the chicken. Pour 3/4 cup chili sauce over everything and add 1 1/2 cups water. Scrape the bottom of the pan with a wooden spoon to loosen any stuck bits.
3. Bring the liquid to a simmer, then stir in 3/4 cup rice and cover tightly. Reduce heat to medium-low and cook for eighteen minutes without lifting the lid.18 min
4. Lift the lid and check that the rice is tender and the chicken thighs are cooked through at the thickest part, with no pink at the bone. If the rice is still wet, cover again and cook two more minutes. Taste and adjust salt and pepper.

Note Swap bone-in thighs for boneless thighs or breasts, trimming them to similar thickness so they cook evenly; add two minutes to browning if using breasts. Leftovers hold in the fridge for three days and reheat gently with a splash of water. Serve with sliced fresh onion or a sharp green salad to cut the sauce.