Ingredients
Method
Preparation
- Heat a large skillet or deep pan over medium heat. Add a splash of oil.
- Season the chicken evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Sear the chicken 3–4 minutes per side until golden brown. Remove to a plate and set aside.
- Add the uncooked rice to the same pan. Toast for 1–2 minutes, stirring often to prevent burning and to pick up fond flavors.
- Pour in the chicken broth. Stir in the BBQ sauce and honey until the mixture is smooth.
- Return the seared chicken to the pan, nestling each piece into the rice-broth mixture.
Cooking
- Bring to a gentle boil, then lower the heat to a simmer. Cover and cook for 15 minutes.
- After 15 minutes, scatter the mixed vegetables over the rice. Cover again and continue cooking for 5 more minutes, or until the rice is tender and chicken reaches 165°F (74°C) internally.
- Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Serving
- Garnish with chopped green onions or parsley and serve hot.
Nutrition
Notes
Serve spoonfuls straight from the pan for casual family meals, or plate with a drizzle of extra BBQ sauce for guests. This dish pairs nicely with a crisp green salad, roasted broccoli, or simple cucumber pickles to cut through the sweetness. Refrigerate leftovers within two hours of cooking. Store in an airtight container for up to 3–4 days. To reheat: microwave on medium power in 45–60 second bursts, stirring between intervals, or reheat gently in a skillet with a splash of broth to loosen the rice and revive the sauce. For longer storage, freeze in a shallow airtight container for up to 2–3 months. Thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) for safety.