Ingredients
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1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Salt and pepper, to taste
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1 tablespoon olive oil
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1 cup long grain white rice
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2 cups chicken broth
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1/2 cup honey barbecue sauce (store-bought or homemade)
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1 tablespoon honey
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1 small onion, finely diced
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1 cup frozen corn (optional)
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1/2 cup shredded cheddar cheese (optional)
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Fresh chopped parsley or green onions, for garnish
Instructions
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Sear the Chicken:
Season chicken with salt, pepper, garlic powder, and smoked paprika.
In a large skillet or sauté pan, heat olive oil over medium heat.
Add chicken and cook for 5–6 minutes until browned (it doesn’t need to be fully cooked). Remove and set aside. -
Sauté Aromatics:
In the same pan, add diced onion and cook 2–3 minutes until softened.
Add rice and stir for 1 minute to toast lightly. -
Simmer:
Pour in chicken broth, barbecue sauce, honey, and stir well.
Return the chicken to the pan. Bring to a boil, then reduce heat to low.
Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed. Add frozen corn during the last 5 minutes if using. -
Finish:
Once rice is cooked, fluff gently. If using, sprinkle cheddar cheese on top and cover for 2–3 minutes to melt.
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Serve:
Garnish with fresh parsley or green onions. Serve hot as a comforting, all-in-one meal.