Cooking Instructions

• If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces. Mix all the seasonings in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Once the oil is hot, add the chicken in a single layer. Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.
• In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice becomes slightly translucent around the edges and smells toasty.
• Carefully pour in the chicken broth, BBQ sauce, and honey. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
• Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and simmer on low heat for 15 minutes.
• After 15 minutes, quickly add the mixed vegetables on top of the rice and chicken, spreading them evenly. Cover again immediately and continue cooking for another 5 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
• Remove the pan from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to meld together. After resting, uncover and gently fluff the rice with a fork, incorporating the vegetables.
• Sprinkle the sliced green onions and/or chopped parsley over the top if using. For extra BBQ flavor, drizzle a small amount of additional BBQ sauce over the dish just before serving.