Ingredients:

  • 1.25 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 1/2 cup smoky BBQ sauce
  • 3 tbsp raw honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Season cubed chicken with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Sear chicken in a single layer until golden-brown (about 5-6 minutes).
  2. Remove chicken from the pan and set aside.
  3. In the same skillet, reduce heat to medium. Add diced onion and sauté for 3 minutes until translucent. Add minced garlic, 1 tsp smoked paprika, and 1/2 tsp garlic powder; stir constantly for 30 seconds until aroma fills the room
  4. Add dry rice and stir constantly for 1 minute to toast the grains.
  5. Pour the chicken broth into the skillet, scraping the bottom to release the browned bits (fond). Return the chicken to the pan.
  6. Add the BBQ sauce, honey, and apple cider vinegar
  7. Bring to a simmer, cover with a tight-fitting lid, and reduce heat to low. Cook for 15-18 minutes until rice is tender and liquid is absorbed.
  8. Turn off the heat. Let the pan sit, covered, for 5 minutes.
  9. Use a fork to gently lift the rice and chicken.