Bone-in thighs braise in teriyaki sauce until the skin crisps and the meat turns tender, cooking while you steam rice alongside. This shelf sauce does the heavy lifting, turning two simple proteins into dinner with minimal fuss.

Serves 2. 45 minutes, 10 at the stove.

About 620 calories a serving, 38 g protein, 72 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice: put 3/4 cup rice in a pot with 1.5 cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook for 18 minutes without lifting the lid.
2. While rice cooks, pat 4 chicken thighs dry and season lightly with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the thighs skin side down and cook for 5 minutes until the skin browns.5 min
3. Turn the thighs skin side up. Pour 1/2 cup teriyaki sauce over and around them, then lower heat to medium and simmer uncovered for 20 minutes, spooning sauce over once halfway through, until the thighs are cooked through and sauce coats them.20 min
4. Check that rice has absorbed its water and fluff with a fork. Slice 2 scallions on the bias. Divide rice between two bowls, top each with two thighs and sauce, scatter scallions over, and serve.

Note Swap thighs for drumsticks or breasts, though breasts need only 12 minutes in sauce. Leftovers keep four days refrigerated and reheat gently in a covered skillet. Serve with a bright salad or steamed vegetables to balance the sweetness.