Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1.5 cups long-grain white rice
  • 2.5 cups low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 0.5 cup smoky BBQ sauce
  • 3 tbsp honey
  • 1 tbsp cold butter

Instructions:

  1. Pat the chicken cubes dry and toss with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat oil in a large deep skillet over medium-high heat. Sear chicken in a single layer for 3 minutes until a crust forms, flip and cook for 2 more minutes. Remove chicken from the pan and set aside.
  3. In the same skillet, add the dry rice and stir constantly for 2 minutes to toast the grains until they smell nutty and the tips turn opaque.
  4. Deglaze the pan with apple cider vinegar, scraping up the browned bits. Add the chicken broth and return the chicken to the pan.
  5. 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.
  6. Whisk together the BBQ sauce and honey. Stir the glaze and the cold butter into the rice and chicken until the sauce is glossy and the chicken is fully coated. Garnish with scallions if desired.