Description
A one-pan dish that combines juicy chicken thighs, flavorful honey BBQ sauce, and rice, all cooked together for an easy and satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- ½ cup BBQ sauce
- ¼ cup honey
- 1 cup mixed vegetables (frozen or fresh)
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Green onions and fresh parsley (optional garnish)
Instructions
- Prepare your ingredients: Cut chicken into bite-sized pieces. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rinse the rice in a fine-mesh strainer until water runs clear, then drain thoroughly.
- Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle half of the seasoning mixture over the chicken. Sear for 3-4 minutes on each side until golden brown. Transfer to a plate and set aside.
- Toast the rice: Add the remaining tablespoon of oil to the skillet. Stir in the rinsed rice and remaining seasoning mixture. Toast for 1-2 minutes until translucent around the edges and aromatic.
- Build the sauce base: Pour in the chicken broth, BBQ sauce, and honey. Stir well, scraping up browned bits. Bring to a gentle boil, then reduce heat to low.
- Simmer with chicken: Nestle the seared chicken back in the rice mixture. Cover and simmer on low for 15 minutes without lifting the lid.
- Add vegetables: Scatter mixed vegetables on top, cover, and cook for 5 more minutes until the rice is tender.
- Rest and finish: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and gently incorporate the vegetables.
- Garnish and serve: Serve hot, garnished with green onions and parsley, if desired.
Notes
Perfect for busy weeknights or unexpected guests. Allow leftovers to cool and store in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: American