Blueberry Barbecue Chicken & Rice Skillet

INGREDIENTS

• 1 pound boneless skinless chicken thighs, cubed
• 4 cups chicken broth
• 2 cups white rice
• 1 small onion, chopped
• 1 carrot, finely chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and fresh ground pepper, to taste
• For the sauce:
• 2 cups fresh or frozen blueberries
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup light brown sugar
• 1 tablespoon molasses
• 1 teaspoon chili powder
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt

REPARATION

1. In a large skillet, heat olive oil over medium-high heat. Add chicken, onion, and carrot and cook until chicken is browned and no longer pink, 5-8 minutes. Add garlic and cook one minute longer.

1. Stir in rice and chicken stock, and bring to a boil. Cover and reduce heat to low. Let simmer until rice is nearly cooked through, 12-15 minutes.
2. Meanwhile, make sauce: Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder, pepper, and salt in a medium saucepan. Add 1/2 cup water, and bring to a boil over high heat.
3. Reduce heat to low and simmer, stirring occasionally, until sauce is thick and chunky, about 15 minutes. (If a smoother consistency is desired, you can blend or puree the sauce at this point.)
4. 1. When rice is nearly finished, stir in 1/2 cup of barbecue sauce and let simmer 2-3 minutes. Season with salt and pepper and serve with additional sauce if desired. Enjoy!

   Adapted from :Buns in My Oven.