Description

This One-Pot BBQ Chicken and Rice recipe combines tender, flavorful chicken thighs with smoky BBQ sauce, hearty rice, and vibrant veggies all cooked together in a single skillet. The dish is topped with melted Colby Jack cheese and fresh avocado, tomatoes, and herbs for a comforting, delicious meal that’s easy to prepare and perfect for weeknight dinners.

Ingredients

Scale

Protein and Sauce

6 boneless, skinless chicken thighs
1 cup (237 ml) your favorite BBQ sauce (preferably thick, sweet Kansas City-style)
1 tablespoon olive oil

Vegetables and Aromatics

1 medium onion, diced
2 cloves garlic, minced
⅔ cups (110 g) frozen corn, thawed
15 ounce (425 g) can black beans, drained and rinsed

Grains and Liquids

¾ cup (139 g) short-grain white rice (not quick or minute rice)
3 cups (710 ml) chicken stock

Seasonings and Toppings

Salt and pepper to taste
1 cup (132 g) freshly shredded Colby Jack cheese
Avocado, diced tomatoes, and parsley or cilantro for topping

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Instructions

Brown the Chicken: In a large deep skillet or pot over medium-high heat, heat olive oil. Season the chicken thighs with salt and pepper. Brown the chicken on both sides, brushing each side generously with BBQ sauce using a pastry brush while cooking. Cook about 3-4 minutes per side until halfway cooked through. Remove chicken and set aside.
Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant. Add thawed corn and rinsed black beans, tossing to combine. Then add the short-grain white rice and gently toast it in the skillet for a couple of minutes, stirring frequently.
Add Liquids and Season: Carefully pour in the chicken stock and add the remaining BBQ sauce into the skillet. Stir well to fully incorporate the ingredients. Season with salt and pepper to taste.
Simmer the Dish: Bring the mixture to a boil, then reduce heat to medium-low. Nestle the partially cooked chicken thighs back into the skillet among the rice and liquid. Cover the skillet with a lid and cook for 30 minutes, or until the rice is fully cooked and the chicken is tender.
Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese over the top of the dish. Cover again to let the cheese melt evenly, about 3-5 minutes.
Serve with Fresh Toppings: Once the cheese has melted, remove the skillet from heat. Top with diced avocado, fresh diced tomatoes, and chopped parsley or cilantro as desired. Serve warm and enjoy!

Notes

Use thick, sweet Kansas City-style BBQ sauces for best results. Avoid mustard-based BBQ sauces as they may overpower the dish.
If you prefer mustard-based BBQ sauces, you can still use them but it will change the flavor profile significantly.
Make sure to use short-grain white rice, not quick or instant rice, to achieve proper texture and cooking time.
Partially cooking the chicken first helps ensure it cooks fully without drying out during simmering.
Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 450 kcal
Sugar: 10 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 90 mg