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Description
This one-pan chicken and rice skillet features smoky chipotle and BBQ flavors for an easy weeknight meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup uncooked white rice
- 1 1/2 cups chicken broth
- 1/2 cup BBQ sauce
- 1 tbsp adobo sauce from canned chipotles
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-5 minutes. Add garlic and red bell pepper, cook for another 2 minutes.
- Stir in uncooked rice, chicken broth, BBQ sauce, adobo sauce, smoked paprika, and cumin. Bring to a simmer.
- Return chicken to the skillet, nestling it into the rice mixture. Season with salt and pepper.
- Cover the skillet and reduce heat to low. Cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add a pinch of cayenne pepper with the spices.
- You can use chicken breast instead of thighs, but adjust cooking time as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg