Description
A flavorful and easy one-pot BBQ chicken and rice dish featuring tender chicken thighs cooked with BBQ sauce, vegetables, and rice in a savory chicken stock, topped with melted cheese and fresh avocado, tomatoes, and herbs for a complete and satisfying meal.
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
- 1 avocado, diced
- Diced tomatoes, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Brown the Chicken: In a large deep skillet or pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Brown the chicken on both sides, brushing a generous amount of BBQ sauce onto each side while cooking. Cook until chicken is halfway done, about 3 to 4 minutes per side. Remove chicken and set aside.
- Cook Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Sauté until softened. Add thawed corn and black beans, then toss to combine. Add the rice to the skillet and gently toast it for about 2 minutes, stirring occasionally.
- Add Liquids and Season: Carefully pour chicken stock into the skillet. Add the remaining BBQ sauce and stir to combine everything evenly. Season the mixture with salt and pepper to taste.
- Simmer and Cook the Rice: Bring mixture to a boil, then reduce heat to medium-low. Nestle the partially cooked chicken thighs back into the skillet, placing them directly into the rice and liquid. Cover the skillet and cook for 30 minutes or until the rice is fully cooked and liquid absorbed.
- Melt Cheese and Add Toppings: Sprinkle shredded colby jack cheese evenly over the top. Cover the skillet again and allow the cheese to melt completely. Once melted, remove from heat and garnish with diced avocado, diced tomatoes, and fresh parsley or cilantro as desired.
Notes
- The recipe is perfect for quick weeknight dinners with minimal cleanup since everything is made in one pot.
- Use your favorite BBQ sauce for a personalized flavor profile; smoky, sweet, or spicy varieties all work well.
- If you prefer a spicy kick, add a pinch of chili flakes or hot sauce when cooking the rice.
- Short-grain white rice is preferred for its texture; avoid quick or instant rice as it may not cook well in this method.
- Chicken thighs provide juicier meat and hold up well during simmering; boneless skinless pieces make preparation easier.
- Toppings like avocado, tomato, and fresh herbs add freshness and balance richness from the cheese and BBQ sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 439 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
