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 suggested)
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 - Cut chicken breasts into 1-inch cubes (thighs can be left slightly larger). Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rinse rice under running water until clear and drain thoroughly. Measure and set aside all other ingredients.
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. Add chicken to the hot pan in a single layer, avoiding overcrowding. Sear for 3-4 minutes each side until golden but not fully cooked through. Remove chicken and set aside.
03 - In the same pan, heat the remaining 1 tablespoon of oil. Add rinsed rice and remaining seasoning mixture. Stir constantly and toast for 1-2 minutes until rice edges appear translucent and fragrant.
04 - Pour chicken broth, BBQ sauce, and honey into the pan, scraping up browned bits for flavor. Stir to combine and bring to a gentle boil. Reduce heat to low and nestle the seared chicken into the mixture. Cover with a tight-fitting lid and simmer for 15 minutes.
05 - After 15 minutes, evenly spread mixed vegetables over the rice and chicken. Cover again immediately and continue cooking for 5 minutes, ensuring the rice is tender, vegetables heated through, and chicken reaches 165°F (74°C).
06 - Remove from heat and let sit covered for 5 minutes. Uncover and gently fluff the rice, incorporating the vegetables. Garnish with sliced green onions, fresh parsley, and an extra drizzle of BBQ sauce if desired. Serve hot.

# Notes:

01 - For brown rice, increase chicken broth to 2 1/2 cups and extend initial cooking time to 30-35 minutes before adding vegetables.
02 - For added spice, mix in finely chopped jalapeños while toasting the rice or add red pepper flakes or hot sauce during cooking.
03 - Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months in airtight containers.

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