This is a weeknight shortcut where chili sauce does the heavy lifting, turning rice and chicken thighs into a complete, tangy dinner. The shelf gives you the whole sauce; you add heat and let it braise.

Serves 2. 35 minutes, 12 at the stove.

About 1140 calories a serving, 66 g protein, 144 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large heavy pan over medium-high heat. While the oil heats, mince 2 cloves garlic and dice 1/2 medium onion. Pat 12 ounces boneless chicken thighs dry and season with salt and pepper on both sides.
2. Set the chicken in the hot oil skin-side down and do not move it until the underside is deep golden, about 5 minutes. Flip and cook on the other side for 2 minutes, then push to the sides of the pan.5 min
3. Add the diced onion and minced garlic to the center of the pan and stir until fragrant, about 1 minute, while the chicken continues to cook. Pour in 1 cup chili sauce and 1/2 cup water, scraping the bottom of the pan.
4. Stir in 3/4 cup rice and bring to a simmer. Cover and lower heat to low, leaving the lid slightly ajar so steam escapes slowly. Cook for 18 minutes until the rice is tender and the liquid is absorbed.18 min
5. Remove from heat and let sit covered for 2 minutes. Taste and adjust salt and pepper. Shred or cut the chicken into pieces if it has not fallen apart already, stir gently to combine with the rice, and divide between two bowls.

Note Swap bone-in chicken thighs if you prefer; increase cooking time by 5 minutes. Leftovers keep in the fridge for three days and warm in a skillet with a splash of water. Serve with a simple green salad dressed with vinegar and oil, or shredded cabbage on the side.