Next, add the diced onions and minced garlic to the skillet. Stir and cook for another 2-3 minutes until the onions are translucent and fragrant. I love how the garlic combines with the onions – it brings such a wonderful aroma to my kitchen. After that, stir in the uncooked rice, corn, black beans, and chicken broth. Bring the mixture to a boil.
Once boiling, reduce the heat to low and pour in the honey BBQ sauce. Give everything a gentle stir to combine. Then, cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid. The anticipation during this step is almost unbearable because the aroma gets even better!
Finally, once the rice has cooked, take the skillet off the heat and let it sit for about five minutes with the lid on. I like to fluff the rice with a fork before serving and top it with chopped green onions or cilantro for a fresh touch. And, voila! Your Honey BBQ Chicken Rice Skillet is ready to dig into.
Pro Tips for Best Results
I tested this recipe three ways to find out what worked best, and I found that using bone-in chicken thighs yields the juiciest meat. If you’re feeling adventurous, try swapping the chicken breast for thighs, and you won’t be disappointed! The flavors meld together beautifully, and you get that extra depth.
Another tip: don’t skip letting the dish sit off the heat after cooking. This little step allows the flavors to further meld together, making each bite even more delightful. I often use this time to set the table or prepare a simple side salad while the dish rests.
Finally, if you prefer a smoky flavor, feel free to add in some smoked paprika or a splash of liquid smoke when you combine the ingredients. It gives the dish a barbecue feel that is simply irresistible!
Common Mistakes to Avoid
One common mistake I made the first time I prepared this dish was not rinsing the rice. Trust me, rinsing rice is essential for removing excess starch, which can make the final dish sticky instead of fluffy. So take the extra minute to ask yourself, “Did I rinse the rice?”
Another error I encountered was adding too much liquid too quickly. The chicken broth should just be enough to cook the rice – if you add in too much, you’ll end up with a soupy texture, which is definitely not what we’re aiming for here. Measure carefully, and you’ll achieve perfect fluffiness!
A third pitfall to avoid is cooking the chicken on high heat for too long at the beginning. It’s tempting to rush things, but if you cook the chicken too quickly, you risk having it turn dry instead of tender and juicy. Patience is key here—medium heat does the trick!
Lastly, make sure to monitor the simmering temperature once you cover the skillet. If it’s too high, you’ll lose a lot of moisture and end up with undercooked rice. I’ve learned to keep my heat at a gentle simmer that allows for perfect rice and sauce absorption. (See the next page below to continue…)