Sticky-glazed chicken thighs built on a single bottle of sweet-hot sauce, cooked fast in one pan while rice steams on the stove. The sauce clings and caramelizes as you turn the pieces, no fuss.

Serves 2. 35 minutes, 15 at the stove.

About 1470 calories a serving, 70 g protein, 221 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium-high heat. Pat 4 bone-in skin-on chicken thighs dry and season both sides with salt and pepper. When the butter foams, lay the thighs skin-side down and sear until the skin is golden and crisp, about 4 minutes, then flip and cook the other side for another 2 minutes.6 min
2. Pour 1 cup of the honey hot sauce over the chicken, turn the heat to medium, and let it bubble gently. Spoon the sauce over each piece as it cooks, turning them once halfway through, until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part, about 12 to 15 minutes.15 min
3. While the chicken cooks, start the rice: bring 1.5 cups water to a boil in a pot, stir in 3/4 cup rice and a pinch of salt, then cover and lower the heat to low. Cook for 18 minutes until the water is absorbed, then let it sit off heat for 5 minutes.

Note Swap boneless thighs or breasts if you prefer, but skin-on thighs hold the glaze best. Leftovers keep in the fridge for three days and are fine cold or reheated. Serve with a bitter green salad or quick pickled vegetables to cut the sweetness.