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One-Pot BBQ Chicken and Rice Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: American
  • Diet: Gluten Free

Description

This flavorful One-Pot BBQ Chicken and Rice combines tender chicken thighs, savory BBQ sauce, veggies, protein-packed black beans, and melty cheese in a single skillet. Minimal cleanup, big flavor, and perfect for a hearty, comforting family dinner or easy weeknight meal.

Ingredients

Units 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

  • For best results, use a thick, sweet BBQ sauce (Kansas City style).
  • Mustard-based BBQ sauces can be used if preferred, but may create a very different flavor profile.
  • Ensure you use short-grain rice, not quick or instant rice, for optimal texture.
  • Feel free to adjust the amount of cheese or toppings to your preference.
  • This recipe makes great leftovers—store in an airtight container in the fridge.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 450
  • Sugar: 10g
  • Sodium: 900mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 100mg

Find it online: https://emilyquickdinners.com/one-pot-bbq-chicken-and-rice-recipe/