Ingredients
Equipment
Method
Sauté the Chicken
- Heat the oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken pieces. Season generously with salt and pepper.
- Cook, stirring occasionally, until the chicken is browned and mostly cooked through, about 5 to 7 minutes.
- Remove the chicken from the skillet and set it aside, leaving any drippings behind.
Build the Flavor Base
- Reduce the heat to medium. Add the diced onion and cook until softened and translucent, about 4 minutes.
- Add the minced garlic, cumin, and chili powder. Stir for about 1 minute until fragrant.
Add the Rice
- Add the uncooked rice and stir it into the onion and spice mixture for 1 to 2 minutes to toast the rice.
Simmer and Steam
- Pour in the 2 cups of chicken broth, then stir in 3/4 cup of the BBQ sauce.
- Bring the mixture to a boil, scraping up any browned bits on the bottom of the pan.
- Return the partially cooked chicken to the pan, nestling it into the rice mixture evenly.
- Reduce the heat immediately to low, and cover the pan tightly with a lid.
- Allow the mixture to gently simmer until the rice is tender and the liquid is fully absorbed, about 15 to 20 minutes. Do not lift the lid during this time.
- After 20 minutes, turn off the heat and let the dish sit, covered, for another 5 minutes.
The Final Stir and Sauce
- Uncover the skillet. Fluff the rice gently with a fork.
- Stir in the corn (if using). Drizzle the remaining 1/4 cup of BBQ sauce over the top.
Cheese and Serve
- If using cheese, sprinkle the shredded cheese evenly over the top of the hot dish.
- Cover the skillet again for 2 to 3 minutes, just until the cheese is melted and gooey.
- Garnish with fresh cilantro or green onions and serve immediately.
Nutrition
Calories: 650kcalCarbohydrates: 85gProtein: 35gFat: 15g
Notes
- Use chicken thighs for moister, more flavorful results.
- For brown rice, increase broth to 3 cups and simmer for 40-45 minutes.
- Instant rice variation: Use 1 cup instant rice, reduce broth slightly, and simmer for 10-15 minutes.
- Vegan option: Replace chicken with cubed tofu or beans, and use vegetable broth.
- Storage: Refrigerate in airtight containers for 3-4 days; freeze for up to 3 months. Reheat on stovetop or microwave.
- This recipe emphasizes ease and flavor with pantry staples.
- For brown rice, increase broth to 3 cups and simmer for 40-45 minutes.
- Instant rice variation: Use 1 cup instant rice, reduce broth slightly, and simmer for 10-15 minutes.
- Vegan option: Replace chicken with cubed tofu or beans, and use vegetable broth.
- Storage: Refrigerate in airtight containers for 3-4 days; freeze for up to 3 months. Reheat on stovetop or microwave.
- This recipe emphasizes ease and flavor with pantry staples.
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