Ingredients:

  • 1 lb (454g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5cm) bite-sized pieces
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 small onion, finely chopped (approx. ½ cup)
  • 2 cloves garlic, minced
  • 1 cup (185g) long-grain white rice, uncooked (basmati works well too)
  • 1 ¾ cups (414ml) low-sodium chicken broth
  • ½ cup (120ml) bold BBQ sauce (smoky or spicy preferred)
  • 2 tbsp honey
  • 1 cup (100g) frozen peas or corn (optional)
  • 2 tbsp chopped fresh parsley or green onions

Instructions:

  1. In a mixing bowl, combine the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  2. Heat olive oil in the skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned on all sides but not fully cooked through (about 4-5 minutes). Remove chicken from the skillet and set aside.
  3. Reduce heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened (about 2-3 minutes). Add the minced garlic and cook until fragrant (about 30 seconds).
  4. Stir in the uncooked rice and toast lightly for 1-2 minutes, stirring constantly. Pour in the chicken broth, BBQ sauce, and honey. Stir to combine well, scraping up any browned bits from the bottom of the pan.
  5. Return the partially cooked chicken to the skillet and nestle it into the rice mixture, ensuring it's mostly submerged. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet tightly with the lid.
  6. Simmer gently for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. If using frozen peas or corn, stir them in during the last 5 minutes of cooking.
  7. Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped fresh parsley or green onions before serving.