Brined pickle juice makes quick pan sauce while chicken poaches and rice cooks. Build this fast weeknight supper from the pickle brine, which is tangy and salty enough to season everything. Tender chicken and nutty rice come together in under forty minutes.

Serves 2. 38 minutes, 12 at the stove.

About 1180 calories a serving, 93 g protein, 102 g carbohydrate, 41 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 2 chicken breasts dry and place in the pan skin side down, or just place them if skinless. Let them brown without moving for 4 minutes, then flip, season with salt and pepper, and cook 3 minutes more while you mince 1 small onion and 2 cloves garlic.7 min
2. Pour 1 cup pickle brine into the skillet around the chicken, add the minced onion and garlic, and reduce heat to medium-low. Cover and simmer the chicken until it reaches 165°F [74°C] at the thickest part, about 12 minutes.12 min
3. While the chicken poaches, boil 1 cup rice in salted water according to package directions, about 15 to 18 minutes, until tender and the water is absorbed.18 min
4. When the chicken is done, remove it to a plate and tent loosely with foil. Mince 3 pickles and stir them into the liquid in the skillet with 1 teaspoon dill, simmering for 1 minute until heated through and the sauce is ready.2 min
5. Slice or shred the chicken, return it to the skillet to coat in sauce, and taste for salt and pepper. Serve over the hot rice with the sauce spooned over the top.

Note Swap the chicken for pork cutlets or white fish; either cooks in the same time. Leftovers keep in the fridge for two days and are good cold or reheated gently. Serve with a simple salad or steamed vegetables on the side to stretch the meal.