Description
Smoky Chipotle BBQ Chicken and Rice Skillet
Ingredients:
Same as above.
Instructions:
Heat oil and cook seasoned chicken in a skillet until golden brown. Set aside.
Toast rice briefly. Add broth, BBQ sauce, and chipotle peppers. Stir and simmer for 15 minutes.
Mix in cooked chicken, corn, and beans. Stir to combine.
Sprinkle with shredded cheese, cover, and allow to melt.
Garnish with cilantro and serve.
Why You’ll Love It: Cheesy, smoky, and spicy – a dinner everyone will ask for again!
#FamilyDinnerGoals
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, pat 1.5 lbs of boneless, skinless chicken breasts or thighs dry and season generously with salt, pepper, and garlic powder. In a large, oven-safe skillet, heat 1 tbsp of oil over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Transfer to a plate and let rest before dicing into bite-sized pieces.
In the same skillet, add 1 cup of long-grain white rice (like Jasmine or Basmati). Toast the rice for 2-3 minutes, stirring constantly, until it becomes fragrant and slightly opaque. This builds flavor. Carefully pour in 1 ¾ cups of low-sodium chicken broth, ½ cup of your favorite BBQ sauce, and 1-2 finely chopped chipotle peppers in adobo sauce (adjust for heat). Stir well to combine, scraping up any browned bits from the chicken.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Do not stir during this time. After 15 minutes, the rice should be tender and have absorbed most of the liquid. Gently fold in the diced chicken, 1 cup of frozen corn (thawed), and 1 (15 oz) can of black beans, rinsed and drained. Heat through for 2-3 minutes.
Serving Suggestions
This hearty skillet meal is a complete dish but can be elevated with simple sides. Serve it with a crisp green salad tossed with a lime vinaigrette to cut through the richness. Cooling toppings are excellent: offer sour cream, diced avocado, or a quick pico de gallo. For a textural contrast, provide a bowl of tortilla chips for scooping. Leftovers reheat beautifully for lunch the next day.
How-to Summary
- Season and pan-sear chicken until golden. Dice and set aside.
- In the same skillet, toast the dry rice briefly.
- Add broth, BBQ sauce, and chipotle peppers. Bring to a boil, then cover and simmer for 15 minutes.
- Fold in cooked chicken, corn, and black beans.
- Top with shredded cheese (like cheddar or Monterey Jack), cover, and let melt off the heat.
- Garnish with fresh cilantro and serve.
Frequently Asked Questions
Can I use a different type of rice? Yes, but adjust liquid and time. For brown rice, use 2 cups of broth and simmer for 40-45 minutes covered before adding other ingredients.
How can I make this dish less spicy? Omit the chipotle peppers entirely and use a mild BBQ sauce. You can add ½ tsp of smoked paprika for the smoky flavor without the heat.
Is this recipe freezer-friendly? Yes, without the cheese garnish. Cool completely, store in an airtight container, and freeze for up to 3 months. Thaw overnight and reheat on the stove, adding a splash of broth.
My rice is still hard after 15 minutes. What happened? Your heat was likely too high, causing liquid to evaporate too quickly. Next time, ensure a gentle simmer. For now, add ¼ cup of warm broth, cover, and cook for 5 more minutes.
Can I cook the chicken directly in the sauce? For food safety and best texture, it’s crucial to sear the chicken first. This step builds fond (flavor bits) in the pan and ensures the chicken is fully cooked before the rice finishes.
Common Mistakes to Avoid
- Not toasting the rice: This quick step adds a nutty flavor and helps the grains stay separate.
- Stirring while simmering: This releases starch and makes the rice gummy. Leave it covered and undisturbed.
- Using instant rice: It will become mushy. Stick with long-grain white or brown rice as directed.
- Overcrowding the pan when searing chicken: Cook in batches if needed to get a proper golden sear, not steamed chicken.
Conclusion
This Smoky Chipotle BBQ Chicken and Rice Skillet truly delivers on its promise of being a cheesy, smoky, and spicy one-pan wonder. It efficiently combines protein, grains, and veggies into a deeply satisfying meal with minimal cleanup. The flexibility to adjust the heat and the reliable step-by-step process make it a perfect recipe for both weeknights and casual entertaining. Once you try this crowd-pleasing dish, it’s guaranteed to become a regular in your dinner rotation, achieving those #FamilyDinnerGoals with ease.
