Description

This Smoky Chipotle BBQ Chicken and Rice Skillet is a flavorful one-pan meal featuring tender chicken pieces cooked with smoky chipotle pepper, sweet and tangy BBQ sauce, and aromatic spices. The dish combines sautéed onions, garlic, and rice simmered in chicken broth to create a hearty, comforting dinner with a touch of smoky heat. Topped with melted cheddar cheese and fresh cilantro garnish, this recipe is perfect for a quick and satisfying weeknight meal.

Ingredients

Scale

Chicken and Seasonings

1 lb chicken breast or thighs, cut into bite-sized pieces
2 tbsp olive oil
Salt and pepper, to taste
1 tsp smoked paprika
1/2 tsp ground cumin

Aromatics and Flavorings

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

Rice and Sauce

1 cup long-grain white rice, rinsed
2 cups chicken broth
1 cup BBQ sauce (your favorite variety)

Toppings and 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. Season the chicken pieces with salt, pepper, and smoked paprika. Cook the chicken in the skillet for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
Sauté the Aromatics: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and chipotle pepper, along with the adobo sauce, and cook for an additional 1 minute until fragrant.
Add the Rice: Stir in the rinsed rice and toast it lightly in the skillet for 1-2 minutes.
Simmer the Rice: Pour in the chicken broth, BBQ sauce, and ground cumin. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Combine and Finish: Return the cooked chicken to the skillet and mix it into the rice. If using, sprinkle shredded cheddar cheese evenly over the top. Cover the skillet and cook for another 2-3 minutes until the cheese is melted.
Serve: Garnish with chopped fresh cilantro if desired. Serve hot and enjoy your smoky chipotle BBQ chicken and rice skillet!

Notes

Adjust the amount of chipotle pepper to control the heat level to your preference.
Use either chicken breasts or thighs depending on your texture preference; thighs offer more juiciness.
Rinsing the rice before cooking helps remove excess starch for fluffier grains.
For a dairy-free version, omit the cheddar cheese or substitute with a non-dairy cheese.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.