BBQ Chicken Rice (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive or veggie oil, split up
02 -
1 cup mixed veggies, grab frozen or fresh—corn, peas, carrots, and bell peppers all work great
03 -
1/4 cup honey
04 -
1/2 cup mesquite BBQ sauce brings extra smoky goodness
05 -
2 cups low-salt chicken broth
06 -
1 cup long-grain white rice, rinsed well and drained
07 -
1 pound chicken thighs or breasts (boneless, skin removed), chopped into little pieces
→ Seasonings
08 -
1/2 teaspoon salt (taste and add more if you want)
09 -
1 teaspoon onion powder
10 -
1/4 teaspoon ground black pepper (add more if you like)
11 -
1/2 teaspoon smoked paprika
12 -
1 teaspoon garlic powder
→ Garnish (Optional)
13 -
Extra BBQ sauce to drizzle on top
14 -
Chopped fresh parsley, about 2 tablespoons
15 -
2 or 3 green onions, thinly sliced
# Steps to Follow:
01 -
Take your pan off the heat and keep the lid on for five minutes. Uncover and give the rice a light toss to mix in the veggies. Sprinkle green onions and parsley over the top, and add more BBQ sauce if you’re into that. Dish it up while it’s hot.
02 -
After those 15 minutes, dump the mixed veggies right over the chicken and rice. Lid goes back on. Let it go five more minutes. Make sure veggies look warmed up, rice feels soft, and chicken cooks all the way through to 165°F (or 74°C).
03 -
Pour honey, chicken broth, and BBQ sauce into the pan. Use your spoon to scrape any tasty bits stuck to the bottom. Give everything a good mix and bring it up to a gentle boil. Turn it down low, tuck those browned chicken pieces back in, cover tight, and let it simmer for 15 minutes.
04 -
Add the last spoon of oil into your pan, then dump in the washed rice and leftover spices. Stir for a couple of minutes so the rice starts to smell nice and edges look see-through.
05 -
Toss half the spice blend over the chicken. Heat a big skillet or Dutch oven to medium-high and swirl in a tablespoon of oil. Spread out the chicken pieces single layer, don’t crowd them. Brown for 3-4 minutes each side till they look golden, not cooked all the way. Move chicken to a plate for now.
06 -
Chop chicken breasts into one-inch bites (thighs can be a bit chunkier). Mix up garlic powder, onion powder, smoked paprika, salt, and pepper in a little bowl. Rinse your rice till water’s pretty clear, then drain it. Get your other stuff out and ready to go.
# Additional Tips:
01 -
Switching to brown rice? Bump broth up to 2 and a half cups and let it cook for 30–35 minutes before tossing in the veggies.
02 -
Like it spicy? Throw in chopped jalapeños with the rice step or shake in pepper flakes or your favorite hot sauce while it cooks.
03 -
Toss leftovers in a covered container—they keep in the fridge up to 4 days, or freezer for three months.