Smoky Chipotle BBQ Chicken (Printer-Friendly Version)
One-pan dish with smoky chipotle, tender chicken, and cheesy rice for an easy, flavorful meal.
# Required Ingredients:
→ Main Ingredients
01 -
450 g chicken breast, diced
02 -
15 ml olive oil
03 -
185 g long-grain rice
04 -
480 ml chicken broth
→ Sauce and Seasoning
05 -
120 ml BBQ sauce
06 -
30 ml chipotle peppers in adobo, minced
07 -
5 ml smoked paprika
08 -
Salt and black pepper to taste
→ Optional Add-Ins
09 -
120 ml corn
10 -
120 ml black beans
→ Topping
11 -
115 g shredded cheddar cheese
12 -
Chopped fresh cilantro (optional)
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Season diced chicken with salt, pepper, and smoked paprika. Cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
02 -
In the same skillet, add rice and toast for 1 to 2 minutes, stirring frequently. Stir in chicken broth, BBQ sauce, and minced chipotle peppers. Bring to a boil, then reduce heat to low.
03 -
Cover and simmer for 15 to 20 minutes, stirring occasionally, until rice absorbs most liquid and becomes tender.
04 -
Add cooked chicken, corn, and black beans (if using) to the skillet. Stir to combine and heat through for 2 to 3 minutes.
05 -
Sprinkle shredded cheddar cheese evenly over the skillet. Cover and let cheese melt for 2 to 3 minutes. Garnish with chopped cilantro if desired before serving warm.
# Handy Cooking Tips:
01 -
Use long-grain white rice for optimal texture; brown rice requires more liquid and longer cooking time.
02 -
Avoid overcooking chicken to maintain juiciness; remove it once browned and return to skillet later.
03 -
Adjust spice level by varying chipotle pepper quantity or adding cayenne pepper.
04 -
Stir rice occasionally during cooking to prevent sticking and ensure even heat distribution.
05 -
Add cheese at the end to prevent overcooking and maintain creamy texture.