Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 0.5 yellow onion, diced
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup low-sugar BBQ sauce
  • 2 tbsp raw honey
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 1 tbsp vegetable oil

Instructions:

  1. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Toss chicken cubes with smoked paprika, salt, and pepper. Brown the chicken for 3–4 minutes until it develops a mahogany-colored exterior. Remove chicken from the pan and set aside.
  2. In the same pan, sauté the onion and garlic for 2 minutes until translucent. Add the rinsed rice and toast for 60 seconds until the edges of the grains look translucent.
  3. Pour in the chicken broth, scraping the bottom of the pan to deglaze. Place the chicken back on top of the rice. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  4. Whisk together the BBQ sauce, honey, and apple cider vinegar. After 15 minutes, drizzle the sauce over the chicken and rice. Remove from heat, replace the lid, and let it sit for 5 minutes to thicken the glaze and finish the rice.