Honey BBQ Chicken Rice
A cozy dish that combines sweet, tangy, and savory notes with tender chicken and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or breasts Tender choice that stays juicy during cooking.
- 1 cup long-grain rice Fluffy base that soaks up all that delicious sauce.
- 2 cups chicken broth Adds depth of flavor to the rice.
- ½ cup BBQ sauce Brings the sweet tanginess that defines the dish.
- ¼ cup honey Enhances the sweetness and gives a nice glaze.
- 1 teaspoon garlic powder Adds a warm, savory kick.
- 1 teaspoon onion powder Complements the garlic with a sweet, rich taste.
- ½ teaspoon smoked paprika Offers a subtle smokiness that rounds out the flavors.
- Salt and pepper to taste Salt and pepper Simple seasonings to make everything pop.
- 1 cup mixed vegetables Adds color, nutrition, and freshness.
- to taste Chopped green onions or parsley for garnish A fresh touch for presentation.
Instructions
Preparation
- Gather all your ingredients and tools.
- Rinse the rice in cold water until the water runs clear to remove excess starch.
- Dice the chicken into bite-sized pieces for even cooking.
Cooking
- In a large skillet, heat some oil over medium-high heat.
- Add chicken, seasoning it with salt, pepper, garlic, onion powder, and paprika; cook until golden brown (about 5-7 minutes).
- Stir in the BBQ sauce and honey until the chicken is well-coated.
- Add the chicken broth and rice, bringing everything to a gentle boil.
- Reduce heat, cover, and simmer until the rice is cooked (around 15 minutes).
- Stir in the mixed vegetables and let cook for an additional 2-3 minutes.
Serving
- Fluff the rice with a fork and check for seasoning; adjust if needed.
- Serve hot, garnished with green onions or parsley for a fresh touch.
Notes
For the best results, use thighs for juiciness, switch up the BBQ sauce for unique flavors, and consider adding cheese for a creamy twist. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.