Description
The ultimate one-pot comfort meal! This sticky-sweet honey BBQ chicken with fluffy rice cooks together for maximum flavor and minimum cleanup. Better than takeout and ready in 30 minutes!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups (400g) long-grain white rice, rinsed and drained
- 3 tablespoons olive oil, divided
- 1 medium onion (about 1 cup), finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2½ cups (600ml) chicken broth
- ¾ cup (180ml) BBQ sauce
- ⅓ cup (80ml) honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh cilantro or parsley, chopped for garnish
- 2 green onions, thinly sliced for garnish
Instructions
- Season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 5-6 minutes. Transfer to a plate.
- In the same pan, add remaining oil if needed. Sauté onion for 3-4 minutes until translucent. Add garlic and bell pepper, cook for 2 more minutes.
- Add rinsed rice to the pan. Stir continuously for 2-3 minutes to toast the rice grains.
- In a bowl, whisk together chicken broth, BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, and chili powder. Pour into the pan and bring to a simmer.
- Return the chicken to the pan with any accumulated juices. Once simmering, reduce heat to low, cover with a tight-fitting lid, and cook for 18-20 minutes until rice is tender.
- Remove from heat and let rest, covered, for 5-10 minutes. Fluff rice with a fork, garnish with herbs and green onions, and serve.