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One-Pot BBQ Chicken and Rice Recipe

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4.4 from 54 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Description

This One-Pot BBQ Chicken and Rice recipe combines tender, flavorful chicken thighs with a savory mix of rice, black beans, corn, and BBQ sauce for an easy and hearty meal. Cooked all in one skillet, this dish offers a perfect balance of smoky, sweet, and savory flavors topped with melted Colby Jack cheese and fresh avocado, tomatoes, and herbs, making it ideal for a comforting weeknight dinner.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 1 cup (237 ml) your favorite BBQ sauce (preferably thick and sweet Kansas City-style)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2/3 cups (110 g) frozen corn, thawed
  • 15 ounce (425 g) can black beans, drained and rinsed
  • 3/4 cup (139 g) short-grain white rice (NOT quick/minute rice)
  • 3 cups (710 ml) chicken stock
  • 1 cup (132 g) freshly shredded Colby Jack cheese

Toppings

  • Avocado, diced (for topping)
  • Diced tomatoes (for topping)
  • Parsley or cilantro, chopped (for topping)

Instructions

  1. Brown the Chicken: In a large deep skillet or pot, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper and sear them on both sides until lightly browned. Brush a generous amount of BBQ sauce on both sides of the chicken as it browns. Remove the chicken from the skillet once it’s halfway cooked through (about 3-4 minutes) and set aside on a plate.
  2. Sauté Aromatics and Veggies: In the same skillet, add the diced onion and minced garlic. Cook until softened and fragrant, about 2-3 minutes. Add the thawed corn and drained black beans, stirring to combine evenly with the aromatics.
  3. Add Rice and Toast: Pour the rice into the skillet and gently toast it for a couple of minutes, mixing it with the vegetables to absorb flavors.
  4. Incorporate Liquids: Carefully pour in the chicken stock and then add the remaining BBQ sauce. Stir well to fully incorporate the sauce and stock into the rice mixture. Season with additional salt and pepper as desired.
  5. Return Chicken and Cook: Bring the mixture to a boil, then reduce heat to medium-low. Nestle the chicken thighs back into the skillet, ensuring they’re partially submerged in the rice and liquid. Cover and cook for about 30 minutes, or until the rice is tender and the chicken is fully cooked through.
  6. Add Cheese and Melt: Sprinkle shredded Colby Jack cheese evenly over the cooked chicken and rice. Cover the skillet to allow the cheese to melt for a few minutes.
  7. Serve with Toppings: Once the cheese is melted, remove from heat and top with diced avocado, tomatoes, and chopped parsley or cilantro as desired. Serve hot.

Notes

  • Use a thick and sweet Kansas City-style BBQ sauce for the best flavor.
  • Do not use quick or minute rice, as it will not cook properly in this recipe.
  • Make sure to partially submerge the chicken in the liquid for even cooking.
  • Feel free to substitute Colby Jack cheese with cheddar or Monterey Jack if preferred.
  • If you prefer spicier, add some chili flakes or smoked paprika when sautéing the aromatics.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/one-pot-bbq-chicken-and-rice-recipe/