Description
This Honey BBQ Chicken Rice recipe is a flavorful and comforting one-pan meal combining marinated chicken breasts with a sweet and smoky BBQ sauce, tender sautéed vegetables, and fluffy rice cooked in savory chicken broth. Perfect for a quick dinner, the dish blends the rich taste of honey and spices with wholesome ingredients for a satisfying, all-in-one meal.
Ingredients
Scale
Chicken and Marinade
- 1 ½ lbs (680g) boneless, skinless chicken breasts
- 1 cup (240ml) BBQ sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Rice
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 bell pepper, chopped
- 2 cups (400g) jasmine or basmati rice
- 4 cups (960ml) chicken broth or water
- 1 cup (150g) corn kernels (canned or fresh)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Make the marinade: In a small bowl, combine the BBQ sauce, honey, garlic powder, smoked paprika, salt, and pepper thoroughly to create a flavorful marinade.
- Marinate the chicken: Cut the chicken breasts into bite-sized pieces and coat them evenly with the BBQ sauce mixture. Let the chicken marinate for at least 30 minutes, or preferably overnight, to enhance the flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for about 6-8 minutes, stirring occasionally until the chicken is nicely browned and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté the vegetables: In the same skillet, add the chopped onion and bell pepper. Cook for approximately 5 minutes until the vegetables become soft and fragrant.
- Add the rice: Stir in the jasmine or basmati rice, mixing well to coat the grains with any remaining oil and flavors left in the skillet.
- Cook the rice: Pour in the chicken broth or water and bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the rice absorbs the liquid and is tender.
- Combine chicken and corn: Add corn kernels and the previously cooked chicken back into the skillet. Stir well to combine and continue cooking for another 3-5 minutes until everything is heated through evenly.
- Garnish and serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the dish for a fresh, vibrant finish before serving.
Notes
- For best flavor, marinate the chicken overnight if time allows.
- You can substitute chicken broth with water for a lighter taste, though broth enhances flavor.
- Use jasmine rice for a more floral aroma or basmati rice for nuttier flavor.
- If you prefer spicier food, consider adding a pinch of cayenne pepper to the marinade.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
