A weeknight braise of chicken thighs in sriracha mustard, vinegar, and a little sugar to balance the heat. The glaze builds as the chicken cooks, leaving you with a tangy, spiced sauce to spoon over rice. Quick, one pan, and done in under forty minutes.

Serves 2. 40 minutes, 10 at the stove.

About 780 calories a serving, 40 g protein, 106 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry with paper towels, season both sides with salt and pepper, then sear skin side down until golden, about four minutes. Turn and sear the other side for three minutes. While they sear, mince 2 garlic cloves and finely chop 1 small onion.
2. Pour off most of the fat from the pan, leaving about a tablespoon. Add the minced garlic and chopped onion, stir until softened, about two minutes. Stir in 3 tablespoons sriracha mustard and 1/3 cup water, scraping up any brown bits from the bottom.
3. Return the chicken thighs skin side up to the pan. Reduce heat to medium and simmer uncovered for twenty-five to thirty minutes, basting the chicken with the sauce once or twice, until the thighs are cooked through (an instant-read thermometer reads 165 degrees F [74 degrees C]) and the sauce has thickened. While this cooks, make the rice according to package directions.28 min
4. Taste the glaze and adjust salt and pepper as needed. Serve the chicken over the rice with the mustard sauce spooned over the top.

Note Swap chicken thighs for breasts if preferred, though thighs stay more moist. Leftovers keep refrigerated for three days and are good shredded and served cold or reheated gently. Round out the plate with steamed broccoli or a simple green salad dressed with vinegar.