Honey BBQ Chicken Rice (Print Version)
# Ingredients:
→ Protein
01 -
450 grams boneless, skinless chicken thighs or breasts
→ Grains
02 -
200 grams long-grain rice, uncooked
→ Liquids
03 -
480 millilitres chicken broth
→ Sauces
04 -
120 millilitres BBQ sauce
05 -
60 millilitres honey
→ Spices
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
0.5 teaspoon smoked paprika
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Vegetables
11 -
130 grams mixed vegetables, frozen or fresh
→ Garnish
12 -
Chopped green onions or parsley (optional)
# Instructions:
01 -
Heat a large skillet or deep pan over medium heat. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add a small amount of oil to the pan and sear the chicken for 3–4 minutes per side until golden brown. Remove the seared chicken and set aside.
02 -
In the same pan, add the uncooked long-grain rice and toast it for 1–2 minutes, stirring frequently to prevent sticking.
03 -
Pour in the chicken broth and stir in the BBQ sauce along with the honey until well combined.
04 -
Return the seared chicken pieces to the pan, nestling them into the rice mixture. Bring to a gentle boil, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
05 -
Lift the lid, evenly distribute the mixed vegetables over the rice, cover, and continue cooking for 5 minutes, or until the rice is tender and chicken reaches an internal temperature of 74°C.
06 -
Remove the pan from the heat and allow to rest for 5 minutes. Fluff the rice gently with a fork. Top with chopped green onions or parsley before serving, if desired.
# Notes:
01 -
For optimal texture, use long-grain rice as short-grain varieties may become overly soft.
02 -
Balance sweetness to preference by adjusting the quantity of honey.
03 -
A mesquite or hickory BBQ sauce will produce a richer smoky flavour.
04 -
Alternative proteins such as shrimp, beef, or tofu can be substituted for chicken.