Mix chicken broth, barbecue sauce, ketchup, hot pepper sauce with another pinch of salt. Make sure it comes to two cups of liquid. If not, add a little more chicken broth until it does. Set aside

In a large, deep, coverable pan, sauté onion and in about 1-2 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onions become translucent.

Add chicken and brown (approximately one minute or so).

Add carrots and brussels sprouts and sauté for another two minutes.

Add rice and sauté until rice becomes slightly translucent (another minute or so).

Add the sauce and mix thoroughly and bring to a boil. Cover tightly, lower heat and let simmer for 15 minutes. Turn heat off and let sit and steam for an additional 10 minutes.

Add spinach, and cover for another 5 minutes until the spinach is wilted. Stir, salt and pepper to taste and serve.