Every week that goes by, it’s becoming more and more apparent to Jason and I that we simply have extremely busy lives. If I’m not running off to a barre class in the evenings, it’s Jason going to his softball games, and in between all that, we have little Winston that we have to take care of. I mean, sure, many people think we’re crazy and say he’s “just a dog” but he’s very much a part of the family. We are always trying to get him outside while we have longer days so between all that, dinner gets lost in the hustle and bustle.
This is where you insert this one-pot BBQ chicken and rice made with the new KC Masterpiece® Original BBQ Sauce Mix & Dry Rub! It comes together in no time and the flavors are everything you would want on a busy weeknight!
KC Masterpiece® BBQ Sauce Mix & Dry Rubs can be used as a BBQ sauce, dry rub or marinade. All you have to do is add in your liquid of choice (or use it dry as a rub). In my case, I chose beer and bourbon. Of course I didn’t realize how much booze ended up being in my BBQ sauce, but it was still tasty, nonetheless! Most of the alcohol ends up cooking off anyway and you’re left with a delicious sauce that is coated all over your chicken and rice.
You can grab three delicious varieties (Original, Sweet Honey, and Spicy Habanero) at your local Walmart. Super easy for summer entertaining or busy weeknights!
One-Pot BBQ Chicken and Rice
For the sauce
- 1 packet of KC Masterpiece® BBQ Sauce Mix and Dry Rub in Original flavor
- 1/2 cup beer, your favorite
- 2 tablespoons of bourbon
For the rest of the dish
- 1 tablespoon olive oil
- 6 boneless skinless chicken thighs
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2/3 cups of frozen corn, thawed
- 1: 15 ounce can of black beans, drained and rinsed
- 3/4 cup of white rice, not quick/minute rice
- 3 cups of chicken stock
- 1 cup freshly shredded colby jack cheese
- Salt and pepper, to taste
- Avocado, diced tomatoes, and parsley or cilantro, for topping
- In a small bowl, whisk together KC Masterpiece® BBQ Sauce Mix and Dry Rub in Original flavor with beer and bourbon. Set aside.
- In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
- In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
- Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
- Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
- Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.