Description
This One-Pot BBQ Chicken and Rice recipe combines tender, flavorful chicken thighs coated with sweet Kansas City-style BBQ sauce and cooked together with savory rice, black beans, corn, and aromatic vegetables in a single skillet. Topped with melted Colby Jack cheese and fresh avocado, tomatoes, and herbs, this hearty and comforting dish offers a perfect balance of smoky, sweet, and fresh flavors, all made in one pot for easy cleanup.
Ingredients
Scale
Chicken and Sauce
- 6 boneless, skinless chicken thighs
- 1 cup (237 ml) Kansas City-style BBQ sauce (thick and sweet)
- 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 Seasoning
- 3 cups (710 ml) chicken stock
- Salt and pepper to taste
Toppings
- 1 cup (132 g) freshly shredded Colby Jack cheese
- Avocado, diced
- Diced tomatoes
- Chopped parsley or cilantro
Instructions
- Brown the Chicken: In a large deep skillet or pot over medium-high heat, heat olive oil. Season the chicken thighs with salt and pepper. Brown the chicken on both sides, brushing each side generously with BBQ sauce using a pastry brush while cooking. Cook about 3-4 minutes per side until halfway cooked through. Remove 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 3-4 minutes. Add the thawed corn and rinsed black beans, tossing to combine. Then add the short-grain white rice and gently toast it in the skillet for 2-3 minutes, stirring frequently to prevent sticking.
- Add Liquids and Season: Carefully pour in the chicken stock and add the remaining BBQ sauce into the skillet. Stir well to fully incorporate the ingredients. Season with salt and pepper to taste.
- Simmer the Dish: 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 with a lid and 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 over the top of the dish. Cover again to let the cheese melt evenly, about 3-5 minutes, until fully melted and gooey.
- Serve with Fresh Toppings: Once the cheese has melted, remove the skillet from heat. Top with diced avocado, fresh diced tomatoes, and chopped parsley or cilantro as desired. Serve warm and enjoy!
Notes
- Use thick, sweet Kansas City-style BBQ sauce for the best flavor balance.
- Do not use quick or instant rice; short-grain white rice works best for even cooking and texture.
- You can substitute chicken thighs with breasts if preferred, adjusting cook time accordingly.
- For a spicier kick, add some chopped jalapeños or cayenne pepper when sautéing the vegetables.
- If you want a dairy-free version, omit the cheese or use a plant-based alternative.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or on stovetop.
