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One-pan meals have become a staple in kitchens across the globe, offering an easy and convenient solution to busy weeknights. With their ability to save time on both cooking and cleaning, these dishes allow families to come together for a hearty meal without the hassle of multiple pots and pans. Among these culinary wonders, the Smoky Chipotle BBQ Chicken and Rice Skillet stands out as a flavorful and comforting option that brings a delightful combination of smoky, spicy, and savory elements to the table.

Smoky Chipotle BBQ Chicken and Rice Skillet

Bring bold flavors to your dinner table with this Smoky Chipotle BBQ Chicken and Rice Skillet! It's a one-pan wonder featuring tender chicken thighs, brown rice, and a zesty BBQ sauce, all infused with smoky chipotle heat. Loaded with colorful veggies and topped with melted cheese, this dish is sure to please everyone. Easy to make and perfect for busy weeknights, serve it with fresh cilantro and lime wedges for a delicious finish!
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Ingredients
  

1 lb boneless skinless chicken thighs, diced

1 cup uncooked brown rice

2 cups chicken broth

1 cup BBQ sauce (preferably smoky)

1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)

1 medium onion, chopped

1 red bell pepper, diced

2 cloves garlic, minced

1 cup corn kernels (fresh, frozen, or canned)

1 tsp smoked paprika

1 tsp cumin

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Cook the Chicken: Add the diced chicken thighs to the skillet. Sprinkle with smoked paprika, cumin, salt, and black pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

      Add Rice and Sauce: Stir in the uncooked brown rice, corn, BBQL sauce, and minced chipotle peppers. Pour in chicken broth and stir to combine. Bring the mixture to a gentle boil.

        Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 30-35 minutes, or until the rice is tender and has absorbed most of the liquid. If needed, check periodically and add a bit more broth or water if the rice is not fully cooked.

          Add Cheese: Once the rice is cooked, sprinkle the shredded cheese over the top. Cover the skillet again for a few minutes to let the cheese melt.

            Serve and Garnish: Fluff the rice with a fork, then serve hot, garnishing with fresh cilantro and a squeeze of lime juice for added brightness.

              Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings