Ingredients
Equipment
Method
- Cut chicken into bite-sized pieces. Mix seasonings together. Rinse and drain rice until water runs clear. Measure out remaining ingredients.
- Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Season chicken with half the spice mixture. Sear for 3–4 minutes per side until golden. Remove and set aside.
- Add remaining oil to the pan. Add rice and the rest of the seasoning. Stir and toast for 1–2 minutes until fragrant and slightly translucent.
- Carefully add chicken broth, BBQ sauce, and honey. Stir well, scraping up any browned bits from the pan. Bring to a gentle boil, then reduce heat to low.
- Return chicken to the pan, nestling it into the rice mixture. Cover tightly and simmer for 15 minutes without lifting the lid.
- Quickly add mixed vegetables on top, re-cover, and cook another 5 minutes until rice is tender and chicken is cooked through (165°F/74°C).
- Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently, garnish with green onions or parsley, and drizzle with extra BBQ sauce if desired.
Notes
Make it spicy: Add 1/2 teaspoon red pepper flakes or a splash of hot sauce to the sauce.
Brown rice option: Use 2 1/2 cups broth and increase the simmering time to 30–35 minutes before adding the vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth or water.
Brown rice option: Use 2 1/2 cups broth and increase the simmering time to 30–35 minutes before adding the vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth or water.
