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One-Pot BBQ Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 118 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This one-pot BBQ Chicken and Rice recipe combines tender chicken thighs with smoky, sweet BBQ sauce and hearty rice, beans, and corn for a flavorful and comforting meal. Cooked in a single skillet, it’s an easy and satisfying dish perfect for a weeknight dinner, topped with melty cheese and fresh avocado, tomato, and herbs for brightness.

Ingredients

Scale

Protein and Sauce

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

Vegetables and Aromatics

  • 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

Grains and Liquids

  • 3/4 cup (139 g) short-grain white rice (not quick or 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. Brown chicken on both sides (about 3-4 minutes per side), brushing a generous amount of BBQ sauce on each side as it cooks. Remove chicken once halfway cooked through and set aside.
  2. Sauté Aromatics, Corn, and Beans: In the same skillet, add diced onion and minced garlic. Cook until softened. Then add thawed corn and rinsed black beans, tossing to combine.
  3. Toast the Rice: Add the short-grain white rice to the skillet and gently toast it with the vegetables for 1-2 minutes to enhance flavor.
  4. Add Liquids and BBQ Sauce: Carefully pour in the chicken stock and add the remaining BBQ sauce to the skillet. Stir well to combine all ingredients. Season with additional salt and pepper to taste.
  5. Simmer with Chicken: Bring mixture to a boil, then reduce heat to medium-low. Nestle the partially cooked chicken thighs back into the skillet, pressing them into the rice mixture. Cover and cook for 30 minutes until rice is fully cooked and chicken is done.
  6. Add Cheese and Melt: Sprinkle shredded colby jack cheese evenly on top of the cooked rice and chicken. Cover the skillet and allow cheese to melt for a few minutes off the heat.
  7. Garnish and Serve: Remove skillet from heat. Top with diced avocado, fresh diced tomatoes, and chopped parsley or cilantro for a fresh finish. Serve warm.

Notes

  • Use thick, sweet Kansas City-style BBQ sauces rather than mustard-based ones to avoid overpowering flavors.
  • Mustard-based BBQ sauce can be used if preferred but changes the flavor profile substantially.
  • Do not use quick or minute rice as it will not cook properly with this method.
  • Resting time after cooking helps flavors meld, so feel free to let it sit covered off heat for 5 minutes before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 8 g
  • Sodium: 760 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Protein: 32 g
  • Cholesterol: 95 mg

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