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Smoky Chipotle BBQ Chicken and Rice Skillet

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This Smoky Chipotle BBQ Chicken and Rice Skillet is a one-pan wonder that’s packed with bold flavors. Juicy chicken, smoky chipotle-infused BBQ sauce, and perfectly cooked rice come together in a hearty, satisfying meal that’s ideal for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

  • Bold, smoky, and sweet flavors in every bite.
  • A complete meal made in one skillet for easy cleanup.
  • Versatile ingredients you can adapt to your taste.
  • Perfect for meal prep or feeding a crowd.
  • Ready in just 30 minutes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Sauce

  • Boneless, skinless chicken thighs or breasts
  • Chipotle peppers in adobo sauce
  • BBQ sauce (your favorite brand)
  • Olive oil
  • Garlic cloves, minced
  • Onion, finely chopped

For the Rice

  • Long-grain white rice (or brown rice for a healthier option)
  • Chicken broth
  • Smoked paprika
  • Cumin
  • Salt and pepper

Optional Add-Ins

  • Black beans or corn for extra texture
  • Diced bell peppers for added sweetness
  • Chopped cilantro or green onions for garnish

Directions

  1. Prepare the Chicken:
    Season the chicken with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Remove from the skillet and set aside.
  2. Sauté Aromatics:
    In the same skillet, add garlic and onion. Sauté until fragrant and softened, about 2–3 minutes.
  3. Make the Sauce:
    Blend the chipotle peppers with BBQ sauce until smooth. Pour this mixture into the skillet and stir to combine.
  4. Cook the Rice:
    Add the rice to the skillet, stirring to coat it in the sauce. Pour in the chicken broth, cumin, and additional smoked paprika. Bring the mixture to a boil.
  5. Combine and Simmer:
    Nestle the chicken back into the skillet on top of the rice. Cover and reduce heat to low. Simmer for 18–20 minutes, or until the rice is tender and the chicken is fully cooked.
  6. Garnish and Serve:
    Sprinkle chopped cilantro or green onions over the skillet before serving. Optionally, add lime wedges on the side for a zesty finish.

Servings and Timing

  • Servings: 4–6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Vegetarian Option: Replace chicken with roasted vegetables or tofu, and use vegetable broth.
  • Cheesy Twist: Sprinkle shredded cheddar or Monterey Jack cheese over the top before serving.
  • Spicier: Add extra chipotle peppers or a dash of cayenne for more heat.
  • Mexican-Inspired: Mix in black beans, corn, and diced tomatoes for a Tex-Mex vibe.
  • Low-Carb: Swap rice with cauliflower rice and adjust cooking time accordingly.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet with a splash of broth to keep the rice moist, or microwave until heated through.
  • Freezing: Freeze in portioned containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use pre-cooked rice?

Yes, reduce the cooking time by adding the cooked rice toward the end, allowing it to heat through.

2. What’s the best type of chicken for this recipe?

Boneless, skinless chicken thighs are ideal for their juiciness, but breasts work well too.

3. Can I use store-bought BBQ sauce?

Absolutely! Choose a smoky or chipotle-flavored BBQ sauce for the best results.

4. How do I prevent the rice from sticking to the skillet?

Ensure there’s enough liquid in the skillet and stir occasionally during cooking.

5. Is this dish spicy?

It has a mild kick from the chipotle peppers, but you can adjust the spice level by adding more or less.

6. Can I add vegetables?

Yes, diced bell peppers, corn, or zucchini are great additions. Add them during the sautéing step.

7. Can I use brown rice?

Yes, but it will require more liquid and a longer cooking time. Adjust accordingly.

8. What can I serve with this dish?

Serve with a side salad, roasted vegetables, or a dollop of sour cream for balance.

9. Can I make this in an Instant Pot?

Yes, sear the chicken using the sauté function, then add all ingredients and cook on high pressure for 8–10 minutes.

10. How do I store leftover chipotle peppers?

Freeze unused chipotle peppers in an airtight container or ice cube tray for future use.

Conclusion

Smoky Chipotle BBQ Chicken and Rice Skillet is a flavorful, hearty meal that comes together in no time. With its smoky heat and sweet BBQ tang, this dish is sure to impress your family and guests alike. Perfectly customizable and easy to make, it’s bound to become a regular favorite at your dinner table!

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Smoky Chipotle BBQ Chicken and Rice Skillet

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This one-pan smoky chipotle BBQ chicken and rice skillet is a hearty, flavor-packed meal. The smoky chipotle sauce pairs perfectly with tender chicken, fluffy rice, and savory vegetables. It’s quick to prepare, making it ideal for weeknight dinners.

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: One-Pot Cooking
  • Cuisine: Tex-Mex

Ingredients

Scale

For the Chicken:

  • 1 lb chicken thighs or breasts (cut into bite-sized pieces)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Skillet:

  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 1 red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 1 chipotle pepper in adobo sauce (minced, or to taste)
  • 2 cups chicken broth
  • 1 cup long-grain white rice (uncooked)
  • 1/2 cup BBQ sauce
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder (optional for extra spice)

For Garnish (optional):

  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Season the chicken:
    • In a bowl, toss the chicken pieces with smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Cook the chicken:
    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, until browned but not fully cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the aromatics:
    • In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and bell pepper for 3–4 minutes, until softened. Stir in the minced garlic and chipotle pepper, cooking for another minute.
  4. Cook the rice:
    • Add the chicken broth, rice, BBQ sauce, cumin, and chili powder to the skillet. Stir well to combine and bring the mixture to a gentle boil.
  5. Simmer with the chicken:
    • Return the chicken to the skillet, nestling it into the rice mixture. Reduce the heat to low, cover the skillet, and simmer for 18–20 minutes, or until the rice is tender and the chicken is fully cooked.
  6. Finish and serve:
    • Fluff the rice with a fork and garnish with chopped cilantro and lime wedges if desired. Serve hot and enjoy!

Notes

  • Adjust spice level: Use more or less chipotle pepper to suit your heat tolerance. For milder flavor, use smoked paprika instead.
  • Add veggies: Stir in a handful of spinach or frozen peas during the last 5 minutes of cooking for added greens.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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