Ingredients
Equipment
Method
- Heat a large skillet over medium heat and add a light drizzle of oil.
- Season the chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Sear the chicken for 5–6 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage.
- In a small bowl, combine the BBQ sauce and honey. Pour the mixture over the seared chicken, turning to coat evenly.
- Add the uncooked rice and chicken broth directly into the skillet. Gently stir to ensure the rice is submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the chicken is fully cooked through.
- During the last 5 minutes of cooking, scatter the mixed vegetables over the top without stirring. Cover again and allow the vegetables to steam.
- Remove from heat and let rest for a few minutes. Fluff the rice gently with a fork, garnish with chopped green onions or parsley if desired, and serve warm.
Notes
For best texture, rinse the rice under cold water until the water runs clear before adding it to the skillet. This helps prevent excess starch and sticking.
If using chicken breasts, slice them in half lengthwise for even cooking and more tender results.
For a deeper smoky flavor, add an extra pinch of smoked paprika or a dash of liquid smoke to the sauce.
If the rice seems slightly undercooked but most liquid is absorbed, add 2–3 tablespoons of broth, cover, and cook for a few more minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to keep the rice moist.