Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (fresh or frozen)
- 1 tablespoon cooking oil
- Chopped green onions or parsley for garnish (optional)
Instructions
- Heat a large skillet or deep pan over medium heat and add cooking oil.
- Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Add uncooked rice to the same pan and toast for 1–2 minutes.
- Pour in chicken broth, then stir in BBQ sauce and honey until combined.
- Return chicken to the pan, nestling it into the rice mixture.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Sprinkle mixed vegetables over rice, cover again, and cook for another 5 minutes.
- Remove from heat and let rest for 5 minutes. Fluff rice and garnish if desired.
Notes
- Use bell peppers or corn as additional vegetables for color and flavor.
- Add chili flakes or hot sauce for a spicy kick.
- Opt for smoky BBQ sauce or extra smoked paprika for deeper flavor.
- Use chicken breasts if preferred—just don’t overcook.
- Add a splash of broth when reheating to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 15g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
