Description
This One-Pot BBQ Chicken and Rice is a flavorful and easy weeknight dish that combines tender, smoky chicken thighs with savory rice cooked in BBQ sauce and chicken stock. Enhanced with fresh veggies and melted cheese, it’s a comforting and complete meal ready in just over an hour.
Ingredients
Scale
Protein and Main Ingredients
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 cup your favorite BBQ sauce
- 3/4 cup short-grain white rice (NOT quick/minute rice)
- 3 cups chicken stock
- 1 cup freshly shredded colby jack cheese
Vegetables and Add-ins
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2/3 cups frozen corn (thawed)
- 15 ounce can black beans (drained and rinsed)
- Avocado (for topping)
- Diced tomatoes (for topping)
- Parsley or cilantro (for topping)
Seasonings
- Salt and pepper (to taste)
Instructions
- Brown the Chicken: In a large deep skillet or pot, heat the olive oil over medium-high heat. Season chicken thighs with salt and pepper and brown them on both sides. While browning, brush a generous amount of BBQ sauce onto both sides of the chicken using a pastry brush. Cook about 3-4 minutes until halfway cooked. Remove chicken and set aside.
- Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened, then add thawed corn and drained black beans, tossing to combine. Add the rice and gently toast it for a couple of minutes to enhance flavor.
- Add Liquids and BBQ Sauce: Carefully pour in the chicken stock and add the remaining BBQ sauce to the skillet. Stir everything to combine and season with salt and pepper to taste.
- Simmer with Chicken: Bring the mixture to a boil, then reduce heat to medium-low. Nestle the partially cooked chicken thighs into the rice and liquid. Cover and cook for 30 minutes or until rice is fully cooked and the chicken is tender.
- Melt Cheese and Garnish: Sprinkle the shredded colby jack cheese over the dish, cover again to allow the cheese to melt. Once melted, remove from heat and top with diced avocado, diced tomatoes, and fresh parsley or cilantro as desired.
Notes
- Use your favorite BBQ sauce to customize the flavor—spicy, sweet, or smoky all work well.
- Make sure to use short-grain white rice and avoid quick or instant rice for best texture.
- If you prefer, swap chicken thighs for chicken breasts but adjust cooking time accordingly.
- Leftovers reheat well and make great packed lunches.
- For a creamier texture, add a splash of cream or sour cream before adding cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 439 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
