Description

This One-Pot BBQ Chicken and Rice recipe is a flavorful and comforting meal combining tender BBQ-glazed chicken thighs, savory rice, and vegetables cooked together in a single skillet. The dish is enhanced with melted Colby Jack cheese and fresh toppings like avocado, tomatoes, and cilantro, making it perfect for a hearty family dinner with minimal cleanup.

Ingredients

Scale

Protein and Sauce

6 boneless, skinless chicken thighs
1 cup (237 ml) BBQ sauce (preferably thick, sweet Kansas City-style)
1 tablespoon olive oil

Vegetables and Rice

1 medium onion, diced
2 cloves garlic, minced
⅔ cup (110 g) frozen corn, thawed
15 ounce (425 g) can black beans, drained and rinsed
¾ cup (139 g) short-grain white rice (not quick or minute rice)

Liquids and Seasonings

3 cups (710 ml) chicken stock
Salt and pepper, to taste

Cheese and Toppings

1 cup (132 g) freshly shredded Colby Jack cheese
Avocado, diced (for topping)
Diced tomatoes (for topping)
Fresh parsley or cilantro, chopped (for topping)

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Instructions

Brown the Chicken: In a large deep skillet or pot over medium-high heat, heat the olive oil. Season the chicken thighs with salt and pepper. Brown the chicken on both sides, brushing generously with BBQ sauce using a pastry brush while cooking. Cook about 3-4 minutes per side until the chicken is halfway cooked through. Remove the chicken and set aside.
Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant, about 3-5 minutes. Add the thawed corn and rinsed black beans, tossing to combine. Then add the short-grain white rice and gently toast it for 2-3 minutes, stirring frequently to prevent sticking and to enhance flavor.
Add Liquids and Season: Carefully pour in the chicken stock and add the remaining BBQ sauce to the skillet. Stir well to incorporate all ingredients evenly. Season with additional salt and pepper to your taste.
Simmer the Dish: Bring the mixture to a boil, then reduce the heat to medium-low. Nestle the partially cooked chicken thighs back into the skillet among the rice and liquid. Cover the skillet with a lid and let cook for 30 minutes, or until the rice is fully cooked and the chicken is tender.
Add Cheese and Melt: Sprinkle the shredded Colby Jack cheese evenly over the top of the dish. Cover the skillet again and allow the cheese to melt for about 3-5 minutes.
Serve with Fresh Toppings: Once the cheese has melted, remove the skillet from heat. Top the dish with diced avocado, fresh diced tomatoes, and chopped parsley or cilantro as desired. Serve warm and enjoy your hearty, flavorful meal!

Notes

Use thick, sweet Kansas City-style BBQ sauce for best flavor.
Short-grain white rice is essential for texture; avoid instant or minute rice.
Partially cooking the chicken before simmering ensures tender and juicy meat.
Fresh toppings add a bright contrast to the rich dish – customize with your favorite herbs and veggies.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.