Description
This One-Pot BBQ Chicken and Rice is a flavorful and easy weeknight dinner that combines tender chicken thighs, smoky BBQ sauce, and a comforting mix of rice, corn, and black beans. Topped with melted colby jack cheese and fresh avocado, tomatoes, and herbs, it’s a complete meal cooked all in one skillet for minimal cleanup.
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
- Avocado, diced tomatoes, and parsley or cilantro for topping
Instructions
- Brown the chicken: In a large deep skillet or pot, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then brown on both sides. While browning, brush a generous amount of BBQ sauce on both sides using a pastry brush. Remove chicken once halfway cooked through, about 3-4 minutes, and set aside.
- Sauté vegetables: In the same skillet, add diced onion and minced garlic. Cook until softened, about 3-4 minutes. Then add thawed corn and rinsed black beans and toss to combine.
- Toast the rice: Add the short-grain white rice to the skillet and gently toast it for a couple of minutes to enhance flavor.
- Add liquids and season: Carefully pour in the chicken stock and add the remaining BBQ sauce into the skillet. Stir thoroughly to combine. Season with salt and pepper to taste.
- Simmer with chicken: Bring mixture to a boil, then reduce heat to medium-low. Nestle the partially cooked chicken thighs back into the skillet among the rice and liquid. Cover and cook for 30 minutes or until the rice is fully cooked.
- Finish with cheese and toppings: Sprinkle shredded colby jack cheese over the rice and chicken. Cover to allow the cheese to melt. Once melted, remove from heat and top with diced avocado, tomatoes, and fresh parsley or cilantro as desired before serving.
Notes
- This recipe is perfect for busy weeknights as it combines protein, vegetables, and grains in one pot and requires minimal cleanup.
- Use your favorite BBQ sauce style to adjust the flavor profile—smoky, spicy, or sweet.
- Short-grain white rice works best to absorb the flavors; avoid quick or minute rice as it cooks too fast and can become mushy.
- You can substitute chicken thighs with boneless chicken breasts but adjust cooking time accordingly to avoid dryness.
- For extra spice, add a pinch of chili flakes when sautéing the onions and garlic.
- If dairy-free, omit the cheese or use a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 439 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
