Description
A comforting and bold one-pan meal featuring tender chicken, fluffy rice, and a sweet, smoky honey barbecue glaze.
Ingredients
- Boneless, skinless chicken breast or thighs – 1½ pounds (680 g)
- Long-grain white rice – 1½ cups (300 g)
- Chicken broth – 3 cups (720 ml)
- Barbecue sauce – ¾ cup (180 ml)
- Honey – ¼ cup (85 g)
- Olive oil – 2 tablespoons (30 ml)
- Onion – 1 medium (150 g), chopped
- Garlic cloves – 3, minced
- Smoked paprika – 1 teaspoon (2 g)
- Salt – ¾ teaspoon (4 g)
- Black pepper – ½ teaspoon (1 g)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
- Add chicken, paprika, salt, and pepper; cook until lightly browned.
- Mix barbecue sauce and honey, then stir into the chicken.
- Add rice and stir to coat.
- Pour in chicken broth and bring to a simmer.
- Cover and cook on low for 18–20 minutes until rice is tender.
- Rest for 5 minutes, fluff, and serve.
Notes
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
- Add chicken, paprika, salt, and pepper; cook until lightly browned.
- Mix barbecue sauce and honey, then stir into the chicken.
- Add rice and stir to coat.
- Pour in chicken broth and bring to a simmer.
- Cover and cook on low for 18–20 minutes until rice is tender.
- Rest for 5 minutes, fluff, and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes