Tender chicken thighs glazed in a bright ginger-sesame vinaigrette with pineapple juice concentrate stirred in. The bottle does most of the work tonight, while rice soaks up the sauce. A weeknight meal that feels faster than it is.

Serves 2. 35 minutes, 15 at the stove.

About 960 calories a serving, 71 g protein, 91 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 2 cups [500 ml] of water over high heat; when it boils, cover and turn heat to low. Rice will be done in 18 minutes.
2. While rice cooks, pat 1 pound bone-in chicken thighs dry and season all over with salt and pepper. Heat 1 tablespoon oil in a wide skillet over medium-high heat until it shimmers.
3. Add chicken skin-side down and let it sear without moving until golden, about 5 minutes. Flip and sear the other side for 2 minutes, then transfer to a plate.5 min
4. Mince 2 garlic cloves into the same skillet. Cook, stirring, for 30 seconds until fragrant.
5. Pour in 1/3 cup [80 ml] of the vinaigrette and add 1/4 cup [60 ml] water. Return chicken to the skillet skin-side up and bring to a simmer. Cover and cook until chicken is cooked through, about 12 minutes.12 min
6. When rice is tender and water is absorbed, fluff with a fork. Spoon chicken and sauce over rice, taste and adjust with salt and pepper as needed.

Note Swap chicken thighs for a firm white fish like halibut or cod, reducing the simmer time to 6 minutes until fish is opaque. Leftovers keep in an airtight container for three days; rewarm gently on the stove with a splash of water. Serve with steamed broccoli or a quick slaw of shredded cabbage dressed with a touch of the vinaigrette.