Description
This One-Pot BBQ Chicken and Rice recipe is a flavorful and easy weeknight dinner that combines tender chicken thighs with smoky BBQ sauce, hearty rice, and vegetables all cooked together in a single skillet. Topped with melted colby jack cheese and fresh avocado, tomatoes, and herbs, it’s a comforting meal full of bold flavors and minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 cup your favorite BBQ sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2/3 cup frozen corn, thawed
- 15 ounce can black beans, drained and rinsed
- 3/4 cup short-grain white rice (not quick/minute rice)
- 3 cups chicken stock
- Salt and pepper, to taste
- 1 cup freshly shredded colby jack cheese
Toppings
- Avocado, diced
- Diced tomatoes
- Parsley or cilantro, for garnish
Instructions
- Brown the Chicken: Heat olive oil over medium-high heat in a large deep skillet or pot. Season chicken thighs with salt and pepper. Brown chicken on both sides, brushing generously with BBQ sauce as they cook. Cook about 3-4 minutes per side until halfway cooked through, then remove from skillet and set aside.
- Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened. Add thawed corn and drained black beans, tossing to combine. Stir in the rice and gently toast it for about two minutes.
- Add Liquids and Seasoning: Carefully pour in the chicken stock and add the remaining BBQ sauce to the skillet. Stir to combine fully. Season with salt and pepper to taste.
- Simmer Chicken and Rice: Bring the mixture to a boil, then reduce heat to medium-low. Nestle the partially cooked chicken back into the rice and liquid. Cover and cook for 30 minutes until rice is fully cooked and liquid is absorbed.
- Melt Cheese and Add Toppings: Sprinkle shredded colby jack cheese over the cooked mixture, cover to melt the cheese. Once melted, remove from heat and top with diced avocado, diced tomatoes, and fresh parsley or cilantro as desired.
Notes
- This one-pot recipe simplifies weeknight dinners by combining protein, vegetables, and grains in a single dish with minimal cleanup.
- Use a good quality BBQ sauce that you enjoy, as it defines the flavor profile of the dish.
- Do not substitute quick or minute rice; the texture is important for this recipe.
- The chicken is only partially cooked before simmering with the rice to avoid overcooking and ensure juiciness.
- Fresh toppings like avocado and herbs add brightness and freshness to balance the smoky BBQ flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 439 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
