Description
This One-Pot BBQ Chicken and Rice recipe is a flavorful and satisfying meal that combines tender chicken thighs, BBQ sauce, black beans, corn, and rice all cooked together in one pot. Topped with melted cheese and fresh avocado, tomatoes, and herbs, it’s a delicious and easy dinner option.
Ingredients
Units
Scale
For the Chicken:
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 cup (237 ml) your favorite BBQ sauce
For the Rice:
- 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
- Salt and pepper to taste
- 1 cup (132 g) freshly shredded colby jack cheese
- Avocado, diced tomatoes, and parsley or cilantro, for topping
Instructions
- Prepare the Chicken: Season chicken thighs with salt and pepper, brown in olive oil, and brush with BBQ sauce. Set aside.
- Cook the Vegetables: In the same skillet, cook onion and garlic, then add corn and black beans. Add rice and toast briefly.
- Add Liquid: Pour in chicken stock and remaining BBQ sauce. Season with salt and pepper.
- Cook Everything Together: Return chicken to the skillet, cover, and simmer for 30 minutes until rice is cooked.
- Finish and Serve: Top with cheese, melt, and garnish with avocado, tomatoes, and herbs.
Notes
- For the BBQ sauce, opt for sweeter, thicker varieties like Kansas-city style for best results.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg
