Ingredients
Scale
- 2 large chicken breasts, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup honey
- 1/4 cup barbecue sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: chopped green onions, sesame seeds
Instructions
- Heat olive oil in a large skillet or deep pan over medium-high heat. Season the diced chicken breasts with smoked paprika, salt, and pepper. Sear the chicken until golden brown, about 5-7 minutes, then set aside.
- Add a bit more oil if needed, then add the rice to the pan. Cook for 2-3 minutes, stirring frequently, until lightly toasted to enhance flavor.
- Pour in the chicken broth, honey, and barbecue sauce. Stir well, scraping any browned bits from the bottom of the pan. Bring to a boil.
- Return the cooked chicken to the pan, mixing evenly with the rice and sauce. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and has absorbed the flavors.
- Turn off heat and let rest for 5 minutes. Garnish with chopped green onions and sesame seeds if desired. Serve hot.
Notes
- Use gluten-free barbecue sauce and verify chicken broth to make this dish gluten-free.
- Adjust cooking time if substituting chicken thighs for breasts to ensure thorough cooking.
- Best enjoyed within 3 days stored in an airtight container in the refrigerator. Reheat in microwave or skillet until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg