This shelf holds one jar of thick, sweet sauce that does most of the work. Brush it on chicken thighs and let the heat caramelize the sugars while rice steams on the back burner. The sauce has mustard and garlic built in, so you need only salt and pepper to season the bird.

Serves 2. 35 minutes, 8 at the stove.

About 1000 calories a serving, 50 g protein, 121 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. While the pan warms, pat four bone-in skin-on chicken thighs dry and season both sides with salt and pepper. When the oil shimmers, place the thighs skin-side down in the pan and set a timer for 8 minutes.8 min
2. Flip the thighs skin-side up. Brush the top of each thigh with the barbecue sauce, using about half the jar. Set a timer for 12 minutes, turning and basting every 3 minutes with more sauce until the chicken is glossy and sticky and the internal temperature reaches 165 degrees F (74 degrees C).12 min
3. Meanwhile, bring three-quarters cup of rice and one and one-half cups of water to a boil in a separate pot. Cover, reduce heat to low, and cook for 18 minutes until the liquid is absorbed and the rice is tender.18 min

Note Swap chicken thighs for breasts if you prefer; reduce cooking time by 5 minutes. Leftover chicken keeps in the fridge for three days. Serve with a green salad or steamed broccoli, and drizzle any pan sauce over the rice.