This is a weeknight dinner built entirely around a bottle of wing sauce: chicken thighs glazed in mango habanero heat and tang, served over rice to catch every drop. The sauce does all the heavy lifting.

Serves 2. 35 minutes, 10 at the stove.

About 930 calories a serving, 71 g protein, 87 g carbohydrate, 32 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1 1/2 cups of water and 1/4 teaspoon of salt. Bring to a boil, then cover and move to low heat.
2. Pat 1 lb of chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon of oil in a skillet over medium-high heat and lay in the thighs skin side down; cook until the skin browns, about 5 minutes. Flip and cook 3 minutes more.8 min
3. Pour 1 cup of mango habanero sauce over the chicken and add 1/4 medium onion, quartered, and 2 cloves of garlic, smashed. Reduce heat to medium-low, cover, and simmer until the chicken is cooked through, about 12 minutes. While it cooks, rice will be ready.12 min
4. Fluff the rice with a fork and divide between two bowls. Spoon the chicken and sauce over the rice.

Note Swap chicken thighs for breasts if you prefer, but thighs stay moist. Leftovers keep in an airtight container for three days and taste better the next day. Serve with lime wedges and cilantro if you have them, or simply as is.