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One-Pot BBQ Chicken and Rice Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This One-Pot BBQ Chicken and Rice recipe offers a delicious, wholesome meal perfect for busy weeknights. Tender chicken thighs are browned and brushed with tangy BBQ sauce, then simmered with white rice, black beans, corn, and aromatic vegetables in a savory chicken stock. Finished with melted Colby Jack cheese and fresh toppings like avocado, tomatoes, and herbs, this hearty dish combines smoky, sweet, and fresh flavors all in one pot, minimizing cleanup while maximizing taste.

Ingredients

Scale

Chicken 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
  • Salt and pepper to taste

Vegetables and Rice

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • â…” cups (110 g) frozen corn, thawed
  • 15 ounce (425 g) can black beans, drained and rinsed
  • ¾ cup (139 g) short-grain white rice (not quick or minute rice)

Liquids and Cheese

  • 3 cups (710 ml) chicken stock
  • 1 cup (132 g) freshly shredded Colby Jack cheese

Toppings

  • Avocado, diced
  • Diced tomatoes
  • Parsley or cilantro, chopped

Instructions

  1. Brown the Chicken: Heat olive oil in a large deep skillet or pot over medium-high heat. 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 chicken is halfway cooked through. Remove chicken and set aside.
  2. Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant, about 3-5 minutes. 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 2-3 minutes, stirring frequently to prevent burning.
  3. Add Liquids and Season: Carefully pour in the chicken stock and add the remaining BBQ sauce into the skillet. Stir well to fully incorporate all ingredients. Season with salt and pepper to taste, adjusting as needed.
  4. 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.
  5. Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese evenly over the top of the dish. Cover the skillet again and cook for 3-5 minutes, allowing the cheese to melt thoroughly.
  6. 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 your hearty one-pot meal!

Notes

  • Use thick, sweet Kansas City-style BBQ sauce for the best flavor and consistency.
  • Short-grain white rice works best as it absorbs flavors well without becoming mushy.
  • You can substitute chicken thighs with boneless chicken breasts, but thighs remain juicier when cooked this way.
  • If you prefer spicier food, add a pinch of cayenne pepper or chili flakes when sautéing the vegetables.
  • Ensure the skillet or pot you use has a tight-fitting lid for proper simmering.
  • Leftovers reheat well and make great next-day meals.

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