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One-Pot BBQ Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 104 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

One-Pot BBQ Chicken and Rice is a flavorful, comforting dish combining tender, saucy chicken thighs with a savory blend of rice, beans, and corn, all cooked together in one skillet. Topped with melted colby jack cheese and fresh avocado, tomatoes, and herbs, this recipe is perfect for a hearty and easy weeknight meal with minimal cleanup.

Ingredients

Scale

Protein and Sauce

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

Vegetables and Legumes

  • 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

Rice and Stock

  • ¾ cup (139 g) short-grain white rice (not quick/minute rice)
  • 3 cups (710 ml) chicken stock
  • Salt and pepper to taste

Toppings

  • 1 cup (132 g) freshly shredded colby jack cheese
  • Avocado, diced tomatoes, and parsley or cilantro, 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, then brown both sides. While browning, generously brush BBQ sauce on both sides of the chicken. Cook for 3-4 minutes until halfway cooked through, then remove and set aside.
  2. Sauté vegetables and toast rice: In the same skillet, add diced onion and minced garlic. Cook until softened. Add thawed corn and black beans, tossing to combine. Stir in the short-grain white rice and gently toast it for a couple of minutes.
  3. Add liquids and simmer: Carefully pour in chicken stock and add the remaining BBQ sauce. Stir well to incorporate. Season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium-low.
  4. Cook chicken and rice: Nestle the partially cooked chicken thighs back into the skillet, placing them atop the rice and liquid. Cover and simmer gently for 30 minutes, or until rice is fully cooked and chicken is tender.
  5. Melt cheese and add toppings: Sprinkle shredded colby jack cheese over the cooked rice and chicken. Cover again to allow cheese to melt. Once melted, remove the skillet from heat and top with diced avocado, tomatoes, and parsley or cilantro as desired.

Notes

  • Use a thicker, sweeter Kansas City-style BBQ sauce for best flavor. Avoid mustard-based BBQ sauces unless you prefer their strong tang, as they can overpower the dish.
  • Short-grain white rice is recommended over quick or minute rice for better texture and absorption during cooking.
  • Ensure chicken is only halfway cooked before simmering to prevent overcooking and maintain juiciness.
  • Feel free to substitute colby jack cheese with other melting cheeses like Monterey Jack or cheddar if preferred.
  • This recipe is a convenient one-pot meal, minimizing cleanup while delivering rich, layered flavors.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 8 g
  • Sodium: 750 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 7 g
  • Protein: 34 g
  • Cholesterol: 90 mg

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