Description

A flavorful and smoky chipotle BBQ chicken and rice skillet dish, combining tender chicken pieces with smoky chipotle, tangy BBQ sauce, aromatic spices, and perfectly cooked rice in one pan. This easy-to-make meal is topped with melted cheddar cheese and fresh cilantro for an extra burst of flavor, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Protein

1 lb chicken breast or thighs, cut into bite-sized pieces

Vegetables & Aromatics

1 onion, diced
3 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced (or more to taste)

Liquids & Sauces

2 tbsp olive oil
1 tbsp adobo sauce (from the chipotle can)
1 cup BBQ sauce (your favorite variety)
2 cups chicken broth

Grains & Spices

1 cup long-grain white rice, rinsed
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper, to taste

Toppings & Garnish

1/2 cup shredded cheddar cheese (optional, for topping)
Fresh cilantro, chopped (optional, for garnish)

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Instructions

Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season them with salt, pepper, and smoked paprika. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and chipotle pepper, cooking for an additional 1 minute until fragrant.
Toast the Rice: Stir in the rinsed rice and cook it in the skillet for 1-2 minutes, allowing it to toast lightly and absorb flavors.
Add Liquids and Simmer: Pour in the chicken broth, BBQ sauce, and sprinkle in the ground cumin. Stir to combine all ingredients. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Combine Chicken and Melt Cheese: Return the cooked chicken pieces to the skillet and gently stir to combine everything evenly. If using, sprinkle shredded cheddar cheese over the top. Cover again and cook for 2-3 minutes until the cheese has melted.
Garnish and Serve: Remove from heat, garnish with chopped fresh cilantro if desired, and serve hot for a delicious, smoky BBQ chicken and rice meal.

Notes

You can substitute chicken breast with chicken thighs for juicier meat.
Adjust the amount of chipotle pepper and adobo sauce for desired heat level.
For a dairy-free version, omit the cheddar cheese topping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ensure to rinse the rice thoroughly to remove excess starch for fluffier rice.