Avocado, diced tomatoes, and parsley or cilantro, for topping
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.
When I say "your favorite BBQ sauce," I would stick to the thicker Kansas-city style BBQ sauces (think sweeter) and not the mustard-based ones because that could turn your dish into something way overpowering and unpleasant.However, if you love mustard-based BBQ sauces in mass quantities, you can certainly use that in this too but this recipe was made for the sweeter, thicker BBQ sauces that you think of most often when you're at the grocery store.
One-Pot BBQ Chicken and Rice
Amount Per Serving (1 Serving)
Calories 439Calories from Fat 135
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.