Honey BBQ Chicken and Rice Skillet with Mixed Vegetables
Boneless chicken thighs and long-grain white rice cooked in broth with barbecue sauce and honey, finished with small mixed vegetables.
Ingredients
Skillet
- 1 lb boneless skinless chicken thighs cut into roughly 2-inch pieces
- 1 tablespoon neutral cooking oil
- 1 cup dry long-grain white rice
- 2 cups chicken broth
- ½ cup barbecue sauce
- ¼ cup honey
- 1 cup small frozen mixed vegetables peas-and-carrot-style; cook for package-required time
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- to taste salt and black pepper
Conditional Liquid
- 0–½ cup hot water only if rice remains firm and the pan is dry; add 2 tablespoons at a time
Instructions
- Season 1 pound boneless thighs cut into 2-inch pieces with the smoked paprika, garlic and onion powders, salt, and pepper. Heat oil in a deep 12-inch lidded skillet and sear about 4 minutes per side.
- Lift chicken briefly to a plate. Pour broth into the skillet and loosen browned bits. Stir in dry white rice, barbecue sauce, and honey, then return chicken and its juices.
- Bring to a gentle simmer, cover, and reduce heat. Allow roughly 20–25 minutes for the rice to soften, incorporating the small frozen vegetables during the final stage for their package-required cooking time. Extend as necessary.
- Check chicken for 165°F. If the rice is still firm with no liquid, add hot water 2 tablespoons at a time, up to ½ cup, and continue covered. Turn off heat, rest covered 5 minutes, and fluff gently.
Notes
Use dry long-grain white rice, not brown or instant rice. Frozen vegetable timing follows its package. Conditional extra water corrects evaporation and is not added automatically.