Description
A flavorful and hearty Honey BBQ Chicken & Rice dish that combines tender seared chicken with smoky mesquite BBQ sauce, honey sweetness, and a medley of mixed vegetables, all cooked together in one skillet for a convenient and satisfying meal. Perfect for weeknight dinners, this recipe yields a comforting blend of savory, sweet, and smoky flavors with fluffy rice and vibrant veggies.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Rice and Liquids
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- 1/2 cup BBQ sauce (mesquite flavor recommended)
- 1/4 cup honey
Vegetables
- 1 cup mixed vegetables (frozen or fresh - peas, carrots, corn, and bell peppers)
- 2-3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
Seasonings and Oils
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prepare the ingredients: Cut chicken into bite-sized pieces if using breasts; mix all seasonings (garlic powder, onion powder, smoked paprika, salt, pepper) in a small bowl. Rinse rice until water runs clear and drain. Measure all other ingredients and have them ready.
- Season and sear the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mix over the chicken pieces. Add chicken to the hot oil in a single layer, working in batches if necessary, and sear for 3-4 minutes per side until golden but not fully cooked. Remove chicken and set aside.
- Toast the rice: Add the remaining 1 tablespoon oil to the same pan. Add rinsed rice and the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until edges of rice become slightly translucent and aromatic, enhancing the flavor.
- Add liquids and sauce: Pour in chicken broth carefully to avoid splatter, then add BBQ sauce and honey. Stir well, scraping up browned bits from the pan for extra flavor. Bring mixture to a gentle boil, then lower heat to simmer.
- Return chicken and simmer: Nestle seared chicken pieces back into the rice mixture. Cover with a tight lid and simmer on low heat for 15 minutes without lifting the lid or stirring to allow rice to cook evenly.
- Add vegetables: After 15 minutes, evenly spread mixed vegetables over the rice and chicken. Cover immediately and continue to cook for another 5 minutes until rice is tender, vegetables are heated through, and chicken reaches 165°F (74°C) internally.
- Rest and fluff: Remove pan from heat and let rest covered for 5 minutes to allow rice to absorb remaining liquid and flavors to meld. Uncover and gently fluff the rice with a fork, mixing in the vegetables carefully.
- Garnish and serve: Sprinkle sliced green onions and chopped parsley on top. Drizzle extra BBQ sauce if desired. Serve hot straight from the skillet or transfer to a serving dish for a rustic presentation.
Notes
- Use mesquite-flavored BBQ sauce for an extra smoky taste.
- Do not lift the lid during simmering to ensure rice cooks properly.
- Season chicken generously but adjust salt to your preference or dietary needs.
- Feel free to substitute vegetables based on seasonality or preference.
- For even cooking, avoid overcrowding the pan when searing chicken; work in batches.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
