Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 0.5 cup BBQ sauce
  • 0.25 cup pure clover honey
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1.5 cups long-grain white rice
  • 2.5 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 0.25 cup red onion, finely diced

Instructions:

  1. Season the chicken pieces thoroughly with smoked paprika, garlic powder, salt, and pepper.
  2. Heat the neutral oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  3. Add the chicken to the skillet and sear for 5 minutes until a deep golden-brown crust forms on all sides; remove chicken and set aside.
  4. In the same skillet, add the red onion and minced garlic, sautéing for 2 minutes until translucent.
  5. Add the dry rice to the pan and toast for 2 minutes, stirring to coat the grains in the aromatic oils.
  6. Whisk together the BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a small bowl.
  7. Deglaze the skillet with chicken broth, then stir in half of the honey BBQ glaze and return the chicken to the pan.
  8. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until rice is tender.
  9. Remove from heat, drizzle with the remaining glaze, and let rest for 5 minutes before fluffing and serving.