One-Pot BBQ Chicken and Rice

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One-Pot BBQ Chicken and Rice

Minggu, 16 Februari 2020

One-Pot BBQ Chicken and Rice

One-pot BBQ chicken and rice saves my dinnertime struggle (and perhaps will save yours too!)
I am constantly looking for new ways to make one-pot meals and/or incorporate different flavors into dinner.
While I love leftovers, I don’t always love the same dishes weekly — if that makes sense? I just like being able to change things up. I’m a flavor girl. Spices, sauces, sign me up.
One-Pot BBQ Chicken and Rice

One-Pot BBQ Chicken and Rice

Weeknights are now made easier with this one-pot bbq chicken and rice dish that has loads of flavor and comes together super easily!
prep time:20 mins
cook time:50 mins
total time:1 hr 10 mins
Course: Main Entree
Cuisine: American
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
Calories: 439kcal
Author: Julie Wampler

INGREDIENTS

  • 1 cup your favorite BBQ sauce (see notes below)
  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken thighs
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2/3 cups frozen corn, thawed
  • 1: 15 ounce can black beans, drained and rinsed
  • 3/4 cup short-grain white rice, NOT quick/minute rice
  • 3 cups chicken stock
  • 1 cup freshly shredded colby jack cheese
  • Salt and pepper, to taste
  • Avocado, diced tomatoes, and parsley or cilantro, for topping

INSTRUCTIONS

  • In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
  • In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
  • Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
  • Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
  • Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.

NOTES

read more about this recipe >>> Click Here <<<