Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 cup long-grain rice
- 1 cup chicken broth
- 1/4 cup honey
- 1/4 cup smoky barbecue sauce
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh parsley or cilantro for garnish
Instructions
- Start by seasoning the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add a bit more oil if needed and sauté the rice for 1-2 minutes, stirring constantly. Add chicken broth, honey, and barbecue sauce. Stir well and bring to a boil.
- Reduce heat to low, return the chicken to the pan, cover, and simmer for 15-20 minutes until rice absorbs liquid and is tender. Rest covered for a few minutes before serving.
Notes
- Use fresh chopped parsley or cilantro for garnishing to add brightness.
- If desired, add sliced jalapeños or hot sauce for extra spice.
- Ensure rice is fully cooked and tender before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 530 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg