Ingredients
Method
Cooking
- Heat a large pan over medium heat and add a tablespoon of oil. Let the oil shimmer.
- Season the chicken all over with salt and pepper. Add to the pan and brown well on both sides — about 4–6 minutes per side for skinless pieces.
- Transfer the browned chicken to a plate and set aside.
- In the same pan, add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the rice to the pan and stir for 1–2 minutes so each grain picks up flavor from the pan.
- Pour in the chicken broth, then stir in the honey and BBQ sauce until evenly combined.
- Return the chicken to the pan, nestling the pieces into the rice. Cover the pan and reduce the heat to low.
- Simmer until the rice is tender and the chicken is cooked through — about 18–20 minutes for long-grain white rice.
- Once done, remove from heat and let rest for 5 minutes with the lid on.
- Garnish with green onions or parsley and serve.
Notes
For lower sugar, use less honey and a low-sugar BBQ sauce. Confirm BBQ sauce is labeled gluten-free for gluten-free version. For low-carb, serve the saucy chicken over cauliflower rice rather than using rice.
