Description
A quick and delicious one-pan meal featuring tender chicken, savory rice, and a sweet and smoky BBQ sauce that makes weeknight dinners easy and flavorful.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs (For juicy chicken, or breasts if you prefer lean.)
- 1 cup long-grain white rice (Rinsed for fluffier grains.)
- 1 cup BBQ sauce (Your favorite store brand.)
- 1/4 cup honey (For gloss and sweetness.)
- 1 cup low sodium chicken broth (Works best for flavor.)
- 1 medium onion (Diced, for flavor.)
- 3 cloves garlic (Minced, for flavor.)
- 1 teaspoon smoked paprika (For warmth and smoke.)
- 1 teaspoon chili powder (Adds a little kick.)
- 2 tablespoons apple cider vinegar (Balances the honey’s sweetness.)
- 2 tablespoons olive oil (For cooking.)
- to taste salt
- to taste black pepper
- Optional: corn, bell peppers, or peas (For extra color.)
Instructions
Preparation
- Warm a large skillet or braiser over medium heat. Add olive oil.
- Cut chicken into even chunks about 1 to 1.5 inches and season with salt, pepper, and paprika.
- Sear chicken in the skillet until lightly golden, about 3 to 4 minutes per side, then remove to a plate.
- Sauté onion and garlic in the same pan for 2 minutes until fragrant.
- Stir in rinsed rice and toast for 30 to 45 seconds.
Cooking
- Whisk together BBQ sauce, honey, chicken broth, apple cider vinegar, and chili powder. Pour into the pan and stir.
- Nestle chicken back into the pan. Bring to a gentle simmer, then reduce heat to low.
- Cover and cook for 15 to 18 minutes, until rice is tender and liquid is absorbed.
- Rest off heat, covered, for 5 minutes. Fluff rice and brush a little extra warm sauce on the chicken if desired.
Notes
For a smoky kick, add a pinch of chipotle powder. Rinse rice until the water runs clear for fluffier grains. Store leftovers in airtight containers for 3 to 4 days, reheating with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American