One Pot BBQ Chicken and Rice Recipe

The One Pot BBQ Chicken and Rice recipe is a delightful twist on comfort food, combining smoky BBQ flavors with tender chicken and fluffy, flavorful rice—all in a single pot. This dish is perfect for busy weeknights when you want something hearty, delicious, and easy to prepare. With minimal cleanup and maximum flavor, it’s a winning choice for the whole family.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Cut the Chicken:
   Wash and pat dry the chicken thighs or breasts, then cut them into bite-sized pieces.
2. Measure and Chop:
   Dice the onion, bell peppers, and garlic. Measure out the rice, broth, and BBQ sauce to ensure everything is ready for a smooth cooking process.

Step 2: Sear the Chicken

1. Heat the Oil:
   In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2. Season the Chicken:
   Toss the chicken pieces with smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
3. Cook the Chicken:
   Add the seasoned chicken to the skillet in a single layer. Sear for 3–4 minutes on each side until golden brown. The chicken does not need to be fully cooked at this stage, as it will finish cooking later. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

1. Cook the Onion and Garlic:
   In the same skillet, add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly translucent.
2. Add the Bell Peppers:
   Stir in the diced red and green bell peppers. Cook for an additional 2–3 minutes, allowing the vegetables to soften slightly.

Step 4: Toast the Rice

1. Add the Rice to the Skillet:
   Pour the uncooked rice into the skillet with the sautéed vegetables. Stir to coat the rice in the oil and vegetables, toasting it slightly for about 1–2 minutes.
2. Deglaze the Pan:
   Add a splash of chicken broth to deglaze the skillet, scraping up any flavorful browned bits from the bottom.

Step 5: Combine and Simmer

1. Return the Chicken:
   Place the seared chicken back into the skillet, nestling it into the rice mixture.
2. Add Liquids:
   Pour in the chicken broth and BBQ sauce. Stir gently to combine, ensuring the rice is evenly distributed and submerged.
3. Bring to a Simmer:
   Increase the heat to high and bring the mixture to a gentle boil.
4. Cover and Cook:
   Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes. Avoid lifting the lid during cooking to ensure the rice cooks properly.

Step 6: Finish the Dish

1. Check for Doneness:
   After 20 minutes, check the rice and chicken. The rice should be tender, and the liquid should be mostly absorbed.
2. Optional Add-Ins:
   Stir in the frozen corn and sprinkle shredded cheese over the top. Cover for an additional 2–3 minutes until the cheese is melted and the corn is heated through.

Step 7: Garnish and Serve

1. Garnish:
   Sprinkle chopped fresh parsley and crumbled bacon over the dish for added flavor and presentation.
2. Serve:
   Serve the One Pot BBQ Chicken and Rice hot, straight from the skillet. Pair it with a simple side salad or steamed vegetables for a complete meal.

Tips for Success

1. Choose the Right Rice:
   Use long-grain white rice for the best texture. Avoid instant or quick-cooking rice, as it may become mushy.
2. Adjust the BBQ Sauce:
   Use a BBQ sauce that suits your taste—sweet, smoky, or spicy. For a tangier dish, add a splash of apple cider vinegar to the sauce.
3. Avoid Sticky Rice:
   Rinse the rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
4. Prevent Burning:
   Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and avoid burning.

Variations

1. Vegetarian Version:
   Substitute the chicken with cubed tofu or plant-based chicken alternatives. Use vegetable broth instead of chicken broth.
2. Spicy Kick:
   Add diced jalapeños or a teaspoon of hot sauce to the BBQ sauce for extra heat.
3. Mexican-Inspired:
   Mix in black beans, corn, and a sprinkle of cumin for a Tex-Mex twist. Top with sliced avocado and a dollop of sour cream.
4. Seafood Swap:
   Replace the chicken with shrimp or salmon for a seafood variation. Adjust the cooking time to prevent overcooking the fish.

Conclusion

One Pot BBQ Chicken and Rice is a simple yet flavorful dish that brings smoky, tangy, and savory elements together in one convenient pot. It’s the perfect solution for busy evenings when you crave something hearty and delicious without spending hours in the kitchen.

Yield: 4

One Pot BBQ Chicken and Rice Recipe

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The One Pot BBQ Chicken and Rice recipe is a delightful twist on comfort food, combining smoky BBQ flavors with tender chicken and fluffy, flavorful rice—all in a single pot. This dish is perfect for busy weeknights when you want something hearty, delicious, and easy to prepare. With minimal cleanup and maximum flavor, it’s a winning choice for the whole family.

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb chicken breast or thighs, diced
• 1 cup long-grain white rice
• 1½ cups chicken broth
• ½ cup BBQ sauce (your favorite variety)
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup frozen corn (optional)
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp chili powder (optional)
• Salt and pepper to taste
• Fresh parsley or green onions, chopped (for garnish)

Instructions

1. Cook the Chicken:
   Heat olive oil in a large skillet or pot over medium heat.
   Add the diced chicken, season with smoked paprika, chili powder, salt, and pepper, and cook for 5-6 minutes until golden and cooked through. Remove from the skillet and set aside.
   
2. Sauté the Vegetables:
   In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.
   
3. Add the Rice:
   Stir in the rice and toast for 1-2 minutes.
   
4. Add Liquids:
   Pour in the chicken broth and BBQ sauce, stirring to combine. Bring the mixture to a simmer.
   
5. Cook the Rice:
   Cover the skillet with a lid and reduce the heat to low. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
   
6. Combine and Melt Cheese:
   Stir the cooked chicken and corn (if using) back into the skillet. Sprinkle the shredded cheese over the top and cover again for 2-3 minutes until the cheese is melted.
   
7. Serve:
   Garnish with fresh parsley or green onions and serve hot.

Notes

Rice Substitution: Brown rice can be used but may require additional broth and cooking time.

Make It Spicy: Add a dash of hot sauce or red pepper flakes for extra heat.

Veggie Options: Swap the bell pepper or corn for peas, carrots, or diced zucchini.