Description
This One-Pot BBQ Chicken and Rice recipe is a hearty and flavorful dish that combines tender chicken thighs with savory BBQ sauce, black beans, corn, and rice, all cooked together in one pot for easy cleanup and maximum flavor.
Ingredients
Units
Scale
Chicken:
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 cup (237 ml) your favorite BBQ sauce
Rice Mixture:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2/3 cups (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)
- 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
- Prepare Chicken: Season chicken thighs with salt and pepper, brown in olive oil, and brush with BBQ sauce. Set aside.
- Cook Onion and Garlic: In the same skillet, cook onion and garlic until softened. Add corn and black beans, then add rice and toast briefly.
- Add Stock and BBQ Sauce: Pour chicken stock and remaining BBQ sauce into the skillet. Season with salt and pepper.
- Cook Chicken and Rice: Return chicken to skillet, cover, and cook for 30 minutes until rice is cooked through.
- Add Cheese and Toppings: Sprinkle cheese on top, cover to melt. Serve with avocado, tomatoes, and herbs.
Notes
- Prefer sweeter, thicker BBQ sauces for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 11g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 115mg
