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


  • 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


  • 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.


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