A weeknight braise built around almond milk: the unsweetened kind makes a delicate, neutral sauce that lets chicken and aromatics shine. Sixty minutes, mostly hands-off, and you have dinner ready.

Serves 2. 65 minutes, 15 at the stove.

About 1050 calories a serving, 73 g protein, 92 g carbohydrate, 42 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a wide, heavy pan over medium-high heat. Dry two chicken thighs with paper towels and season all over with 1/2 teaspoon salt and a pinch of pepper, then lay them skin-side down in the hot oil. Leave them untouched until the skin is golden and releases easily, about five minutes, then flip and brown the other side for two more minutes. Transfer to a plate.
2. Add one small diced onion and 2 minced garlic cloves to the same pan over medium heat, scraping up any browned bits. Stir until fragrant, about one minute. Add 2/3 cup rice and stir to coat with oil, then cook for another minute. The rice will smell toasty.
3. Pour in 2 cups unsweetened almond milk and return the chicken thighs, skin-side up, to the pan. Add 1/4 teaspoon black pepper and 1/4 teaspoon salt. Tear a small handful of fresh thyme or tarragon leaves over the top. Bring to a simmer, then reduce heat to medium-low, cover, and cook without stirring for thirty-five minutes, until the rice is tender and the chicken is cooked through.35 min
4. Test the chicken with a fork; the meat should be very tender and pull from the bone easily. If the rice is still firm, cover and cook for five more minutes. Taste the broth and add another pinch of salt if needed. Serve the chicken and rice in shallow bowls, spooning the broth over everything.

Note Swap the chicken for white fish fillets, which need only fifteen minutes covered. Leftovers keep three days; gently reheat with a splash more almond milk. Serve with a sharp green salad or steamed greens alongside to cut the richness of the sauce.