Honey BBQ Chicken Rice Skillet (Print version)

Tender chicken, fluffy rice, corn, peppers, and sweet-smoky honey BBQ sauce cooked together in one skillet.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil

For the rice skillet

05 - 1 small yellow onion, diced
06 - 1 red bell pepper, diced
07 - 2 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1 cup (185 g) long-grain white rice, rinsed and drained
10 - 1 1/2 cups (360 ml) gluten-free chicken broth
11 - 1/2 cup (120 ml) gluten-free honey barbecue sauce, plus more for serving
12 - 1 tablespoon honey
13 - 1 cup (140 g) frozen corn
14 - 2 green onions, thinly sliced

# Instructions:

01 - Pat the chicken pieces dry. Season them with kosher salt and black pepper so they brown instead of steaming.
02 - Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, turning once, until browned on the outside. Transfer to a plate.
03 - Add the onion and bell pepper to the skillet. Cook for 3-4 minutes, scraping up browned bits, until the onion softens.
04 - Stir in the garlic, smoked paprika, and rinsed rice. Cook for 1 minute, stirring often, until the garlic smells fragrant and the rice is coated.
05 - Pour in the chicken broth, barbecue sauce, and honey. Stir in the corn, then return the chicken and any juices to the skillet. Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes until the rice is tender and the chicken reaches 165°F.
06 - Remove the skillet from the heat and let it stand covered for 5 minutes. Fluff the rice gently, drizzle with extra barbecue sauce if desired, and sprinkle with green onions before serving.

# Good to know:

01 - Use a heavy 12-inch skillet with a tight-fitting lid for the most even rice texture.
02 - If the rice is still firm after 20 minutes, add 2-3 tablespoons broth, cover, and cook 3-5 minutes longer.
03 - Leftovers keep refrigerated for 3-4 days in shallow airtight containers.

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