Description
A cozy, satisfying one-dish meal featuring chicken thighs cooked with honey, BBQ sauce, and rice in a single pan.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 cup long-grain rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/3 cup BBQ sauce
- 3 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup frozen corn (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken, skin-side down, for 5–6 minutes until golden and crisp. Flip and cook 2 minutes more. Remove chicken and set aside.
- Reduce heat to medium. Add the chopped onion to the skillet and cook until translucent, about 4 minutes. Stir in the garlic and rice and toast for 1–2 minutes.
- Whisk together chicken broth, tomato sauce, BBQ sauce, and honey in a bowl. Pour the mixture into the skillet, scraping up browned bits from the bottom.
- Stir in frozen corn if using. Nestle the chicken thighs back into the rice, skin-side up. Cover the skillet with a lid or foil and transfer to the oven.
- Bake for 25–30 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Remove cover and broil for 2–3 minutes for extra-crisp skin.
- Let rest for 5 minutes, then garnish with chopped parsley and spoon the glossy sauce over the rice and chicken.
Notes
Use an ovenproof skillet for even heating and browning. Rinse rice for fluffy texture and adjust sweetness and tang according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American