Description
A hearty and flavorful one-pot meal featuring tender BBQ chicken thighs cooked with rice, black beans, and corn in a savory BBQ sauce and chicken stock base. Topped with melted Colby Jack cheese and fresh avocado, tomatoes, and herbs, this dish is a comforting and easy dinner perfect for any weeknight.
Ingredients
Scale
Chicken and Sauce
- 6 boneless, skinless chicken thighs
- 1 cup (237 ml) your favorite BBQ sauce (preferably thick, sweet Kansas City-style)
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables and Rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- â…” cups (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 Toppings
- 3 cups (710 ml) chicken stock
- 1 cup (132 g) freshly shredded Colby Jack cheese
- Avocado, diced (for topping)
- Diced tomatoes (for topping)
- Parsley or cilantro, chopped (for topping)
Instructions
- Brown the Chicken: In a large deep skillet or pot over medium-high heat, heat the 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 from skillet 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 thawed corn and rinsed black beans, tossing to combine. Then add the short-grain white rice and gently toast it in the skillet for a couple of 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 the mixture 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 evenly over the top of the dish. Cover again and let the cheese melt evenly, about 3-5 minutes.
- 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 Kansas City-style BBQ sauce for best flavor and texture.
- Short-grain white rice works best because it absorbs liquids well and yields a creamy texture.
- If you prefer, substitute chicken thighs with chicken breasts, but adjust cooking time to avoid drying out.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños when sautéing the vegetables.
- This dish can be prepared in one pot, minimizing cleanup.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated with a splash of chicken stock to retain moisture.
