Description

This One-Pot BBQ Chicken and Rice recipe combines tender, juicy chicken thighs with a flavorful blend of BBQ sauce, rice, black beans, corn, and aromatic onions and garlic. Cooked entirely in one pot, it offers a convenient, hearty meal topped with melted cheese and fresh avocado, tomatoes, and herbs for a vibrant finish. Perfect for a comforting weeknight dinner, this dish features influences from Kansas City-style BBQ that is both rich and satisfying.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
6 boneless, skinless chicken thighs
Salt and pepper to taste
1 cup (237 ml) your favorite BBQ sauce (preferably thick and sweet Kansas City-style)
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
1 cup (132 g) freshly shredded Colby Jack cheese

Toppings

Avocado, diced (for topping)
Diced tomatoes (for topping)
Parsley or cilantro, chopped (for topping)

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Instructions

Brown the Chicken: In a large deep skillet or pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Sear them on both sides until lightly browned, brushing a generous amount of BBQ sauce on both sides as they cook. Once the chicken is halfway cooked (about 3-4 minutes), remove it from the skillet and set aside.
Sauté Aromatics and Veggies: Using the same skillet, add the diced onion and minced garlic. Cook until softened and fragrant, approximately 2-3 minutes. Stir in thawed corn and drained black beans, ensuring even distribution.
Add Rice and Toast: Pour the short-grain white rice into the skillet and gently toast it with the vegetables for a couple of minutes. This enhances the flavor and prepares the rice for cooking.
Incorporate Liquids: Carefully add the chicken stock to the skillet, followed by the remaining BBQ sauce. Stir well to fully combine the sauce and stock with the rice mixture. Adjust seasoning with additional salt and pepper if desired.
Return Chicken and Cook: Bring the mixture to a boil, then reduce heat to medium-low. Nestle the chicken thighs back into the skillet, ensuring they are partially submerged in the rice and liquid mixture. Cover and cook for about 30 minutes, until the rice is tender and the chicken is thoroughly cooked.
Add Cheese and Melt: Once cooked, sprinkle the shredded Colby Jack cheese evenly over the chicken and rice. Cover the skillet again and allow the cheese to melt for a few minutes.
Serve with Toppings: Remove from heat and top with diced avocado, diced tomatoes, and chopped parsley or cilantro. Serve hot and enjoy this flavorful one-pot meal.

Notes

Use short-grain rice for the best texture; avoid quick or minute rice as it will not absorb the liquid properly.
Thick, sweet Kansas City-style BBQ sauce works best for this recipe to balance the savory flavors.
You can substitute chicken thighs with chicken breasts, but thighs offer more flavor and tenderness.
Adjust seasoning according to taste, especially after adding the BBQ sauce, which can be salty or sweet depending on the brand.
Leftovers store well and can be reheated in the microwave or skillet.