Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 and 1/2 cups chicken broth
- 1/2 cup honey BBQ sauce
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup frozen peas and carrots
- 2 green onions, sliced for garnish
Feel free to substitute chicken breasts for thighs if you prefer, and adjust the spice level by adding a pinch of cayenne pepper or a dash of hot sauce. These ingredients are all about convenience and flexibility, much like the spontaneous cooking sessions I often enjoyed with my siblings.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the rice and toast it lightly for about 2 minutes, stirring occasionally to prevent burning.
- Return the chicken to the pan and add the chicken broth, honey BBQ sauce, soy sauce, smoked paprika, garlic powder, and onion powder. Stir to combine all ingredients well.
- Reduce the heat to low, cover the skillet, and let everything simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Add the frozen peas and carrots, stir to incorporate, and cook for an additional 5 minutes until the vegetables are heated through.
- Once done, remove from heat and let it rest for a few minutes. Garnish with sliced green onions before serving.
This recipe reminds me of the impromptu cooking sessions with my abuela, where improvisation was key, and each dish was a delightful surprise. Trust your instincts, and don’t hesitate to make this dish your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International