Sambal matah, a bright and bracing Indonesian condiment, turns simple chicken and rice into dinner. The shallots and lemongrass in the jar do most of the seasoning work, so all you need to do is poach the chicken and finish with a spoonful of that sharp, hot salsa stirred in.

Serves 2. 35 minutes, 10 at the stove.

About 1030 calories a serving, 81 g protein, 130 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups chicken broth to a boil in a medium pot over high heat. Add 2 chicken breasts, salt lightly, reduce to a gentle simmer, and cover. Poach until the chicken is white all the way through, about 12 to 15 minutes.15 min
2. While the chicken cooks, rinse 3/4 cup rice and heat 1 tablespoon oil in another pot over medium-high heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds, then add the rice and stir to coat.
3. Pour 1.5 cups of the simmering broth (the chicken is still in there) into the rice, stir once, cover, and reduce heat to low. Let it cook undisturbed until the rice is tender and the liquid is absorbed, about 18 minutes.18 min
4. When the chicken is cooked through, remove it to a cutting board and let it cool slightly. Shred or slice the chicken into bite-sized pieces.
5. Divide the rice between two bowls. Top each with half the chicken and a squeeze of fresh lime juice.
6. Stir 2 to 3 tablespoons of sambal matah into each bowl, or dollop it on top and mix as you eat, adjusting for heat and saltiness to your taste.

Note Swap the chicken for shrimp, cooking for just 3 to 4 minutes in the broth. Leftovers keep, covered, for two days. Serve with a green vegetable on the side, or stir in cooked greens into the rice while it cooks.