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One-Pot BBQ Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 57 reviews
  • Author: Melanie
  • 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 combines tender, flavorful chicken thighs cooked in a thick BBQ sauce with aromatic sautéed vegetables, corn, black beans, and perfectly cooked white rice. Topped with melted Colby Jack cheese and fresh diced avocado, tomatoes, and herbs, this comforting, all-in-one skillet meal is easy to prepare and perfect for a hearty family dinner.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 1 cup (237 ml) BBQ sauce (preferably thick and sweet Kansas City-style)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2/3 cup (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
  • Diced tomatoes
  • Parsley or cilantro, chopped

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 on both sides until lightly browned. Brush generously with BBQ sauce on both sides while browning. Cook for about 3-4 minutes until chicken is halfway cooked through, then remove and set aside.
  2. Sauté Aromatics and Veggies: Using the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant. Add thawed corn and drained black beans, stirring to combine evenly.
  3. Add Rice and Toast: Pour the short-grain white rice into the skillet with the vegetables. Gently toast the rice for 2 minutes, mixing well to absorb the flavors.
  4. Incorporate Liquids: Carefully pour in the chicken stock, then add the remaining BBQ sauce. Stir to incorporate fully. Season with additional salt and pepper if 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 so they are partially submerged in the rice and liquid. Cover and cook for approximately 30 minutes until rice is tender and chicken is cooked through.
  6. Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese evenly over the cooked chicken and rice. Cover the skillet and let the cheese melt for a few minutes.
  7. Serve with Toppings: Remove from heat and garnish with diced avocado, diced tomatoes, and chopped parsley or cilantro for a fresh finish. Serve warm.

Notes

  • Use short-grain white rice, not quick or minute rice, for the best texture.
  • Choose a thick, sweet Kansas City-style BBQ sauce for optimal flavor.
  • Make sure to partially cook the chicken before simmering to ensure it finishes cooking with great flavor.
  • Feel free to swap Colby Jack cheese for cheddar or Monterey Jack if preferred.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

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