Description
This one-pot BBQ chicken and rice recipe is a flavorful and easy weeknight meal featuring tender chicken thighs cooked in a smoky BBQ sauce with rice, corn, and black beans. Topped with melted Colby Jack cheese and fresh avocado, tomatoes, and herbs, it’s a hearty, comforting dish that comes together quickly with 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
Toppings
- 1 avocado, diced
- Diced tomatoes
- Parsley or cilantro, for garnish
Instructions
- Brown the Chicken: Heat olive oil in a large deep skillet or pot over medium-high heat. Season the chicken thighs with salt and pepper. Brown them on both sides, brushing generously with BBQ sauce using a pastry brush while cooking. Cook until halfway done, about 3-4 minutes per side. Remove and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Cook until softened. Add thawed corn and drained black beans, stirring to combine.
- Toast the Rice: Add the short-grain white rice to the skillet and gently toast it for about 2 minutes while stirring to coat with flavors.
- Add Liquids and Seasoning: Pour in the chicken stock and remaining BBQ sauce. Stir well to incorporate all ingredients. Season with additional salt and pepper to taste.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to medium-low. Nestle the browned chicken back into the skillet on top of the rice and liquid. Cover and cook for 30 minutes, or until the rice is tender and cooked through.
- Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese evenly over the cooked chicken and rice. Cover the skillet and let the cheese melt for a few minutes.
- Garnish and Serve: Remove from heat. Top with diced avocado, diced tomatoes, and chopped parsley or cilantro as desired. Serve hot.
Notes
- This one-pot recipe is perfect for easy weeknight dinners with minimal cleanup.
- You can substitute chicken thighs with boneless chicken breasts if preferred, but thighs provide more juiciness.
- Choose your favorite BBQ sauce style—sweet, smoky, or spicy—to customize the flavor.
- If you prefer a spicier dish, add chopped jalapeños or a dash of hot sauce.
- Short-grain white rice is recommended for best texture; avoid quick or minute rice as it may overcook.
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: 75 mg
