Chicken thighs simmer in hot salsa until tender, then serve over rice with a squeeze of lime. This shelf delivers everything but the protein and grain, so dinner comes together in one pot and asks little of you.

Serves 2. 35 minutes, 10 at the stove.

About 1030 calories a serving, 74 g protein, 108 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide pot or skillet over medium-high heat. Pat 1 lb bone-in chicken thighs dry and season with salt and pepper. Brown them skin-side down for 4 minutes, then flip and brown the other side for 3 minutes.7 min
2. Pour the entire jar of salsa over the chicken, add 2 minced garlic cloves, and bring to a gentle simmer. Cover and cook for 20 minutes until the thighs are tender and cooked through.20 min
3. While the chicken simmers, cook 1 cup rice according to package directions in a separate pot. Drain and fluff with a fork.
4. Taste the salsa and adjust with salt and pepper. Squeeze half a lime over the chicken. Serve the chicken and sauce over the rice, with lime wedges on the side.

Note Swap boneless thighs or breasts if you prefer, though thighs stay moister. Leftovers keep three days refrigerated and reheat well; shred the chicken to stretch the dish further or serve cold in tacos. Pass lime wedges and hot sauce at the table.