A delicious and flavorful Smoky Chipotle BBQ Chicken and Rice Skillet that combines tender chicken, rice, and a smoky BBQ sauce for a satisfying meal.
Author:Jessica
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken thighs, diced
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 cup your favorite BBQ sauce
1–2 tablespoons minced chipotle in adobo sauce (to taste)
1 cup corn (fresh, frozen, or canned)
1 cup black beans, rinsed and drained
1/2 cup fresh cilantro, chopped (optional)
Lime wedges for garnish
Instructions
In a spacious skillet, warm the olive oil over medium-high heat.
Introduce the diced chicken and sprinkle with smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Sauté until the chicken is golden and fully cooked, approximately 5-7 minutes.
Incorporate the rice, chicken broth, BBQ sauce, and minced chipotle into the skillet.
Increase the heat to bring the mixture to a rolling boil, then lower the heat to a gentle simmer.
Cover the skillet and allow it to cook for 15-20 minutes, or until the rice is fluffy and has absorbed most of the liquid.
Once the rice is ready, carefully mix in the corn and black beans.
Cover the skillet once more and let it rest for an additional 5 minutes to warm everything through.
Take the skillet off the heat and use a fork to fluff the rice. If desired, fold in the chopped cilantro.
Serve hot with lime wedges on the side for an extra zesty touch.
Notes
For added heat, increase the amount of chipotle in adobo or top with sliced jalapeños.
Swap out rice for quinoa for a nutritious alternative, adjusting the cooking time accordingly.