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One-Pot BBQ Chicken and Rice Recipe

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4.1 from 52 reviews

  • Author: Ezabella
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This One-Pot BBQ Chicken and Rice recipe combines tender, juicy chicken thighs cooked in a savory blend of BBQ sauce, chicken stock, and hearty ingredients like black beans and corn. Finished with melted colby jack cheese and fresh toppings such as avocado and diced tomatoes, this comforting dish is perfect for an easy and flavorful weeknight meal.

Ingredients

Chicken and Sauce

  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken thighs
  • 1 cup your favorite BBQ sauce

Vegetables and Rice

  • 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)

Liquids and Seasoning

  • 3 cups chicken stock
  • Salt and pepper, to taste

Finishing Touches

  • 1 cup freshly shredded colby jack cheese
  • Avocado, diced tomatoes, and parsley or cilantro, for topping

Instructions

  1. Brown the Chicken: In a large deep skillet or pot, heat olive oil over medium-high. Season chicken thighs with salt and pepper, then brown on both sides, about 3-4 minutes per side. While browning, brush a generous amount of BBQ sauce onto both sides using a pastry brush. Remove chicken once halfway cooked; set aside.
  2. Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic, cooking until softened. Add thawed corn and rinsed black beans, tossing to combine. Stir in the short-grain white rice and gently toast it for 2 minutes to enhance its flavor.
  3. Add Liquids and Sauce: Carefully pour in the chicken stock and remaining BBQ sauce. Stir thoroughly to combine all ingredients. Season again with salt and pepper to taste.
  4. Simmer the Chicken and Rice: Bring the 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 the skillet and cook for 30 minutes, or until the rice is fully cooked and liquid absorbed.
  5. Melt the Cheese: Sprinkle shredded colby jack cheese evenly over the cooked chicken and rice. Cover the skillet again and allow the cheese to melt, about 3-5 minutes off heat.
  6. Serve with Fresh Toppings: Remove the skillet from heat and garnish with diced avocado, diced tomatoes, and fresh parsley or cilantro as desired. Serve warm.

Notes

  • For best results, use short-grain white rice, not quick or instant varieties, to ensure proper texture and absorption.
  • The BBQ sauce can be swapped with your favorite brand or homemade version; adjust quantity depending on how saucy you like your dish.
  • Make sure to soak frozen corn ahead of time or thaw it before adding to the skillet.
  • This recipe is flexible—feel free to substitute chicken thighs with boneless chicken breasts, though cooking times may vary.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/one-pot-bbq-chicken-and-rice-recipe/