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One-Pot BBQ Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 57 reviews
  • Author: Olivia
  • 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 delicious One-Pot BBQ Chicken and Rice recipe combines tender, juicy chicken thighs with a rich, sweet BBQ sauce and a medley of flavorful ingredients including onion, garlic, corn, black beans, and rice. Cooked all together in one skillet for convenience, it’s topped with melted colby jack cheese and fresh avocado, tomatoes, and herbs, making it a perfect hearty meal for any night of the week.

Ingredients

Scale

Chicken and Sauce

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

Vegetables and Rice

  • 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)

Liquids and Seasoning

  • 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 the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides. While browning, brush a generous amount of BBQ sauce onto the chicken using a pastry brush. Cook until chicken is halfway done, about 3-4 minutes per side. Remove and set aside on a plate.
  2. Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant. Add thawed corn and rinsed black beans, tossing to combine. Then, add the rice and gently toast it in the skillet for about 2 minutes, stirring occasionally to avoid sticking.
  3. Add Liquids and Sauce: Carefully pour in the chicken stock, then add the remaining BBQ sauce to the skillet. Stir everything together to fully incorporate. Season with salt and pepper to taste.
  4. Simmer with Chicken: Bring the mixture to a boil, then reduce heat to medium-low. Nestle the browned chicken thighs back into the skillet, placing them into the rice and liquid. Cover and cook for 30 minutes, or until the rice is fully cooked and the chicken is tender.
  5. Add Cheese and Final Toppings: Sprinkle the shredded colby jack cheese evenly over the top of the skillet. Cover again and allow the cheese to melt completely. Once melted, remove from heat and top with diced avocado, diced tomatoes, and fresh parsley or cilantro as desired for freshness and extra flavor.

Notes

  • For best results, use thicker, sweeter Kansas-city style BBQ sauces rather than mustard-based ones to avoid overpowering the dish.
  • If you prefer mustard-based BBQ sauces, adjust quantities carefully as they can alter the flavor balance significantly.
  • Ensure to use short-grain white rice, not quick or minute rice, for proper texture.
  • Cooking times may slightly vary depending on the stove and skillet used.

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