Smoky Chipotle BBQ Chicken Rice (Printable Version)
# What You'll Need:
→ Protein
01 -
450 g chicken breast, diced
→ Cooking Base
02 -
15 ml olive oil
03 -
200 g long-grain white rice
04 -
480 ml chicken broth
→ Sauce and Seasoning
05 -
120 ml BBQ sauce
06 -
30 g chipotle peppers in adobo, minced
07 -
5 g smoked paprika
08 -
Salt and black pepper, to taste
→ Optional Add-Ins
09 -
80 g corn kernels
10 -
80 g black beans, drained and rinsed
→ Topping
11 -
115 g shredded cheddar cheese
12 -
Chopped fresh cilantro, optional
# Step-by-Step Directions:
01 -
Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, and smoked paprika. Cook, stirring occasionally, for 5-6 minutes until evenly browned and fully cooked. Remove from the skillet and set aside.
02 -
Using the same skillet, add the rice and toast for 1-2 minutes while stirring frequently. Stir in chicken broth, BBQ sauce, and minced chipotle peppers. Bring the mixture to a boil, then reduce heat to low.
03 -
Cover the skillet and let the rice simmer gently for 15-20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
04 -
Add the cooked chicken, corn, and black beans (if using) to the skillet. Stir thoroughly to combine and heat through for 2-3 minutes.
05 -
Sprinkle shredded cheddar cheese evenly over the skillet contents. Cover and allow the cheese to melt for 2-3 minutes. Garnish with chopped cilantro if desired before serving.
# Helpful Notes:
01 -
To prevent chicken dryness, avoid overcooking by removing it once browned and adding it back later. Stir rice occasionally during cooking to avoid sticking or burning. Adjust spice levels by varying the amount of chipotle peppers or adding cayenne pepper.