Rao's ketchup becomes a glossy pan sauce for chicken thighs, with just vinegar and spice to deepen it. This shelf's single condiment carries the whole dinner, built on what amounts to concentrated tomato and a pinch of umami.

Serves 2. 35 minutes, 15 at the stove.

About 830 calories a serving, 39 g protein, 106 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a small pot, add 1 cup rice, stir once, cover, and reduce heat to low. While the rice cooks, pat 4 bone-in chicken thighs dry and season both sides with salt and pepper.18 min
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Set the chicken skin-side down in the pan and cook until the skin is brown and crisp, about 8 minutes, then turn and cook the other side until golden, another 6 minutes. Mince 2 garlic cloves and chop 1/2 medium onion.
3. Pour off excess fat, leaving about a tablespoon in the pan. Add the garlic and onion, stir to soften for 1 minute. Stir in 1/2 cup ketchup and 2 tablespoons water, scraping the bottom of the pan to lift any brown bits.
4. Reduce heat to medium, cover, and let the chicken braise in the sauce for 10 minutes, stirring once halfway through. The sauce should be glossy and cling to the chicken, and the thighs should be cooked through.10 min
5. Fluff the rice with a fork. Plate the rice and set a chicken thigh on top of each serving, spooning the sauce over it.

Note Swap chicken thighs for legs or pork chops. Leftovers keep three days covered in the fridge and reheat gently in a low oven. Serve with a simple green salad or steamed broccoli on the side.