01 -
Dice chicken into bite-sized cubes. Season with salt and pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, 5–7 minutes. Remove and set aside.
03 -
In the same pan, sauté chopped onion for 2–3 minutes, then add minced garlic and cook for 1 more minute.
04 -
Stir in uncooked rice, letting it toast for about a minute.
05 -
Pour in chicken broth and stir to combine, scraping the bottom of the pan.
06 -
Return chicken to the pan. Stir in BBQ sauce.
07 -
Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
08 -
Fluff the rice gently, let it sit for 5 minutes off heat, then serve. Add extra BBQ sauce on top if desired.