Honey BBQ Chicken & Rice (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 cup long-grain white rice, rinsed and drained
03 - 2 cups chicken broth, preferably low-sodium
04 - 1/2 cup BBQ sauce (mesquite flavor recommended for extra smokiness)
05 - 1/4 cup honey
06 - 1 cup mixed vegetables (frozen or fresh - peas, carrots, corn, and bell peppers work well)
07 - 2 tablespoons vegetable or olive oil, divided

→ Seasonings

08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste

→ Garnish (Optional)

13 - 2-3 green onions, thinly sliced
14 - 2 tablespoons fresh parsley, chopped
15 - Extra drizzle of BBQ sauce

# Instructions:

01 - If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces (chicken thighs can be left a bit larger). Mix all the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper) in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.
02 - Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Once the oil is hot, add the chicken to the pan in a single layer, being careful not to overcrowd (work in batches if needed). Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.
03 - In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice to the pan along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice becomes slightly translucent around the edges and smells toasty. This step adds depth of flavor to the final dish.
04 - Carefully pour in the chicken broth (it may splatter), BBQ sauce, and honey. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan - these contain tons of flavor! Bring the mixture to a gentle boil, then reduce the heat to low.
05 - Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and simmer on low heat for 15 minutes. Resist the urge to lift the lid or stir, as this will release steam and affect the cooking of the rice.
06 - After 15 minutes, quickly add the mixed vegetables on top of the rice and chicken, spreading them evenly. Cover again immediately and continue cooking for another 5 minutes, or until the rice is tender, the vegetables are heated through, and the chicken reaches an internal temperature of 165°F (74°C).
07 - Remove the pan from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to meld together. After resting, uncover and gently fluff the rice with a fork, carefully incorporating the vegetables.
08 - Sprinkle the sliced green onions and/or chopped parsley over the top if using. For extra BBQ flavor, drizzle a small amount of additional BBQ sauce over the dish just before serving. Serve hot, directly from the skillet for a rustic presentation or transfer to a serving dish.

# Notes:

01 - For brown rice: Increase chicken broth to 2 1/2 cups and extend the initial cooking time to 30-35 minutes before adding vegetables.
02 - To add spice, mix in 1-2 finely chopped jalapeños when toasting the rice or add 1/2-1 teaspoon of red pepper flakes or hot sauce.
03 - For meal prep, portion cooled leftovers into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.

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