Description
A one-pan wonder featuring tender chicken, fluffy rice, and a sweet BBQ glaze that comes together in under 30 minutes. Perfect for weeknight dinners with minimal cleanup!
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- For the skillet:
- 1 cup long-grain white rice (uncooked)
- 1.5 cups chicken broth
- 1/2 cup sweet BBQ sauce
- 1 red bell pepper (diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- For garnish:
- 2 green onions (sliced)
- 1 tbsp fresh parsley (chopped)
Instructions
1. Prepare the Crust:
- 1. Season chicken pieces with paprika, garlic powder, onion powder, salt, and pepper.
- 2. Heat olive oil in large skillet over medium-high heat. Add chicken and cook until browned (5-6 minutes). Remove and set aside.
- 3. In same skillet, add onion and bell pepper. Cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 4. Stir in uncooked rice, coating grains with oil. Pour in chicken broth and BBQ sauce, stirring to combine.
- 5. Return chicken to skillet, nestling pieces into rice mixture. Bring to boil, then reduce heat to low.
- 6. Cover and simmer 18-20 minutes until rice is tender and liquid is absorbed.
- 7. Remove from heat. Let stand covered for 5 minutes. Fluff rice with fork.
- 8. Garnish with green onions and parsley before serving.
Notes
For spicier version: Add 1/4 tsp cayenne to chicken seasoning. Substitute regular BBQ sauce with spicy variety. Leftovers keep refrigerated for 3 days – add splash of broth when reheating.