Description
Learn how to make delicious Honey BBQ Chicken Rice with this easy recipe. Perfect for a quick and flavorful meal that your family will love!
Ingredients
- – 450g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (1 lb)
- – 240ml long-grain white rice, rinsed and drained (1 cup)
- – 480ml chicken broth, preferably low-sodium (2 cups)
- – 120ml BBQ sauce (mesquite flavor recommended for extra smokiness) (1/2 cup)
- – 60ml honey (1/4 cup)
- – 240ml mixed vegetables (frozen or fresh – peas, carrots, corn, and bell peppers work well) (1 cup)
- – 30ml vegetable or olive oil, divided (2 tbsp)
- – 5g garlic powder (1 tsp)
- – 5g onion powder (1 tsp)
- – 2.5g smoked paprika (1/2 tsp)
- – 2.5g salt, or to taste (1/2 tsp)
- – 1.25g black pepper, or to taste (1/4 tsp)
- – 2-3 green onions, thinly sliced
- – 30ml fresh parsley, chopped (2 tbsp)
- – Extra drizzle of BBQ sauce
Instructions
- If you’re using chicken breasts, slice them into roughly 1-inch chunks or small pieces (chicken thighs can be kept slightly larger). Combine the garlic powder, onion powder, smoked paprika, salt, and pepper in a small dish. Rinse the rice in a fine sieve until the water is clear, then drain thoroughly. Have all other ingredients pre-measured and ready.
- Warm 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning blend over the chicken pieces. Once the oil is hot, place the chicken in the pan in a single layer, ensuring not to overcrowd (cook in batches if necessary). Brown the chicken for 3-4 minutes on each side until golden but not fully cooked. Move the chicken to a plate and set it aside.
- In the same pan, add the other tablespoon of oil. Add the rinsed and drained rice, along with the remaining seasoning mix. Stir continuously and cook for 1-2 minutes until the rice edges become slightly translucent and fragrant. This step enhances the dish’s flavor.
- Carefully pour in the chicken broth (it might splatter), BBQ sauce, and honey. Stir to combine, making sure to scrape up any browned bits from the bottom of the pan, as they add significant flavor. Bring the mixture to a gentle boil, then lower the heat to a simmer.
- Return the browned chicken to the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and let it gently simmer on low heat for 15 minutes. Avoid lifting the lid or stirring to prevent steam from escaping, which is essential for properly cooking the rice.
- After 15 minutes, quickly scatter the mixed vegetables over the rice and chicken, spreading them out evenly. Cover again promptly and continue cooking for another 5 minutes, or until the rice is soft, the vegetables are warmed through, and the chicken reaches an internal temperature of 165°F (74°C).
- Take the pan off the heat and allow it to sit, covered, for 5 minutes. This resting period helps the rice absorb any leftover liquid and allows the flavors to blend. After resting, uncover and gently fluff the rice with a fork, carefully mixing in the vegetables.
- Sprinkle the sliced green onions and/or chopped parsley on top if using. For an extra BBQ taste, drizzle a small amount of additional BBQ sauce over the dish just before serving. Serve hot, directly from the skillet for a rustic feel, or transfer to a serving dish.
Notes
- Consider marinating the chicken in BBQ sauce for 30 minutes to enhance the flavor before cooking. Customize the vegetable mix with broccoli, snap peas, or zucchini to suit your preferences. Add a touch of spiciness by sprinkling red pepper flakes over the finished dish.
