Ingredients
Before we dive into the steps, let’s gather everything we need. Here’s what you’ll need to bring this dish to life:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup BBQ sauce (homemade or your favorite store-bought)
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 lime, cut into wedges (optional, for serving)
If you’re missing any of these ingredients, don’t fret. Feel free to substitute chicken breasts for thighs or use brown rice instead of white rice — just adjust the cooking time accordingly.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- In a bowl, mix together the BBQ sauce, honey, smoked paprika, garlic powder, salt, and pepper. Pour this mixture over the chicken, stirring to coat evenly.
- Reduce the heat to medium and let the chicken simmer in the sauce for about 5 minutes, allowing the flavors to meld together beautifully.
- Add the rice, chicken broth, and corn to the skillet. Stir well to combine all ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Once cooked, fluff the rice with a fork. If desired, sprinkle with fresh cilantro and serve with lime wedges on the side for a zesty kick.
Just like how my abuela taught me to trust my instincts in the kitchen, feel free to adjust the seasoning to your liking. Cooking is all about making it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International