Honey BBQ Chicken and Rice
Honey BBQ Chicken and Rice made in one pan.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice rinsed and drained
- 2 cups low-sodium chicken broth
- 1/2 cup BBQ sauce mesquite flavor works well
- 1/4 cup honey
- 1 cup mixed vegetables peas, carrots, corn, or bell peppers
- 2 tablespoons vegetable oil or olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 green onions sliced (optional garnish)
Instructions
- Cut chicken into 1-inch cubes. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rinse rice under cold water until the water runs clear. Drain well.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle half of the spice mix over the chicken.
- Sear chicken in a single layer for 3–4 minutes per side until golden brown. Remove and set aside.
- Add remaining oil to the same pan. Stir in rinsed rice and remaining spice mixture. Toast for 1–2 minutes until slightly translucent and fragrant.
- Pour in chicken broth, BBQ sauce, and honey. Stir and scrape up browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to low.
- Return chicken to the skillet, nestling into the rice mixture. Cover and simmer for 15 minutes.
- Add mixed vegetables over the top. Cover immediately and cook another 5 minutes.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff gently with a fork and garnish with green onions before serving.
Notes
- For a spicier version, add chili flakes.