A one-pan weeknight dinner built on soy sauce's salt, umami, and subtle sweetness. Chicken thighs braise in soy and garlic until tender, their drippings flavoring the rice beneath, while the kitchen fills with a savory aroma that makes waiting for dinner difficult.

Serves 2. 45 minutes, 15 at the stove.

About 930 calories a serving, 80 g protein, 72 g carbohydrate, 33 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 1 pound chicken thighs dry, season with salt and pepper, then sear skin-side down until golden, about 4 minutes; flip and sear the other side for 2 minutes. Transfer to a plate.
2. Pour off all but 1 tablespoon fat from the skillet. Mince 3 cloves garlic and dice 1/2 onion, then cook them in the same skillet over medium heat until fragrant, about 1 minute.
3. Stir 3/4 cup rice into the garlic and onion, coating it in the fat, then pour in 1/4 cup soy sauce and 1 1/2 cups water. Nestle the chicken thighs skin-side up into the rice and bring to a simmer.
4. Cover and reduce heat to low. Cook until the rice is tender and the chicken reaches 165°F (74°C) at the thickest part, about 25 minutes. Set the timer and check the liquid level after 20 minutes, adding more water if needed.25 min
5. Let the pan rest off the heat, covered, for 5 minutes, then fluff the rice with a fork.

Note Swap chicken thighs for bone-in breasts if you prefer; extend cooking to 30 minutes. Leftovers keep in the fridge for three days and reheat well in a skillet. Serve with a squeeze of lime or a small bowl of pickled vegetables on the side to cut the richness.