Description

This hearty and flavorful dish combines tender chicken, perfectly cooked rice, and a sweet and smoky BBQ sauce that creates a satisfying, one-pan meal. The combination of honey and BBQ sauce gives it a nice balance of sweetness and tang, while the smoked paprika and chili powder bring a subtle depth of heat. With frozen peas and carrots, this dish is both delicious and easy to make, perfect for a busy weeknight dinner.

Ingredients

Scale

For the Dish:

1 lb boneless, skinless chicken thighs (or breasts, if preferred)

1 tablespoon olive oil (or avocado oil)

1 medium onion

diced 2 cloves garlic

minced 1 cup long-grain white rice (or brown rice for a healthier option)

1 ½ cups chicken broth

1 cup frozen peas and carrots (or diced fresh veggies like bell peppers and zucchini)

¼ cup honey

¼ cup BBQ sauce (your favorite brand or homemade)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon smoked paprika

½ teaspoon chili powder (optional, for heat)

Salt and pepper, to taste

For Garnish (Optional): Fresh parsley or cilantro, chopped Green onions, sliced Sesame seeds

Instructions

Sear the Chicken: Begin by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, smoked paprika, and chili powder. When the oil is hot, add the chicken and sear for 3-4 minutes on each side until golden brown. This step creates a flavorful crust on the chicken that enhances the dish. Remove the chicken from the skillet and set it aside.

Cook the Vegetables and Rice: In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. This step helps to release the natural sweetness of the onion. Stir in the minced garlic and cook for another 30 seconds until fragrant. Next, add the rice, chicken broth, frozen peas and carrots, honey, BBQ sauce, and soy sauce to the skillet. Stir everything together to combine. The rice will absorb all the flavorful liquids, infusing it with a rich, savory taste.

Add the Chicken Back In: Nestle the seared chicken thighs back into the rice mixture. Push them gently into the liquid so they can cook through and flavor the rice. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes. The rice will cook, absorbing the broth and sauce, while the chicken will stay juicy and tender. Ensure that the chicken reaches an internal temperature of 165°F (75°C) before removing it from the heat.

Rest and Serve: Once the rice is tender and the chicken is fully cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This helps the flavors to meld together and makes the rice extra fluffy. Before serving, garnish with fresh parsley, green onions, or sesame seeds for an extra burst of color and flavor.

Notes

For a healthier option, use brown rice instead of white rice. Brown rice will require a little longer to cook, so you may need to add an extra 5-10 minutes of cooking time, depending on your desired texture.
You can swap out the chicken thighs for boneless, skinless chicken breasts if preferred. Just be mindful that chicken breasts can dry out more easily, so be careful not to overcook them.
If you prefer extra heat, increase the amount of chili powder or add a dash of cayenne pepper to the sauce.
Feel free to customize the veggies based on what you have on hand. Bell peppers, zucchini, or even corn would be great additions or substitutes for the peas and carrots.