Print

Smoky Chipotle BBQ Chicken and Rice Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://ukfinda.com/smoky-chipotle-bbq-chicken-and-rice-skillet/