Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Cut the boneless skinless chicken into bite-sized cubes, pat dry, and season with salt, pepper, and optional garlic powder or smoked paprika.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken cubes and sauté for 5–7 minutes until browned but not fully cooked. Transfer to a plate.
- Add more olive oil if needed, then sauté chopped onion for 2–3 minutes until translucent. Add minced garlic and sauté for about 1 minute.
- Stir in rinsed rice, ensuring each grain is coated with oil. Toast rice for 1–2 minutes.
- Pour in chicken broth, scraping any bits from the skillet. Return the chicken to the pan with BBQ sauce. Cover and simmer for 18–20 minutes.
- Check that rice is cooked and chicken is tender. Fluff rice with a fork and let sit off heat for a few minutes.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. Add moisture when reheating to retain texture.