BBQ CHICKEN AND RICE
Make and share this BBQ Chicken and Rice recipe from Food.com.
Provided by CrapScreamer
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well.
- Stir until blended over low-medium heat.
- Add thawed chicken.
- Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
- Keep an eye on it and add more water from the bottle if needed.
- For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
- when everything's done, pile it on a plate and eat it up.
- Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.
ONE-POT BBQ CHICKEN AND RICE
Weeknights are now made easier with this one-pot bbq chicken and rice dish that has loads of flavor and comes together super easily!
Provided by Julie Chiou
Categories Main Entree
Time 1h10m
Number Of Ingredients 12
Steps:
- In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
- In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
- Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
- Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
- Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 439 kcal, Carbohydrate 46 g, Protein 32 g, Fat 15 g, Fiber 4 g, Sugar 18 g
BBQ CHICKEN & RICE DINNER
Discover your new favorite chicken and rice dinner. Tangy with BBQ sauce and ready to eat in just 25 minutes, BBQ Chicken and rice Dinner could very well become your new favorite weeknight dish too.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
- Top with chicken; cover. Cook on low heat 5 min.
Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
PERFECT SKILLET CHICKEN AND RICE
Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.
Provided by AniSarit
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper.
- Dredge the chicken in flour to coat and shake off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the rice thoroughly and let toast for about 30 seconds.
- Stir in the wine and let the rice absorb it completely, about 1 minute.
- Stir in the broth, scraping up any browned bits.
- Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
- Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
- Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
- Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
- Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
- Add the scallions and lemon juice to the rice.
- Season with salt and pepper to taste and serve with the chicken and lemon wedges.
BBQ CHICKEN WITH CORN RICE
Keep the kids happy with this sticky barbecue chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
- Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
Nutrition Facts : Calories 635 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.79 milligram of sodium
SKILLET CHICKEN AND RICE
Make and share this Skillet Chicken and Rice recipe from Food.com.
Provided by _Pixie_
Categories Chicken
Time 1h
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 12-inch skillet with nonstick spray coating.
- Brown chicken pieces on all sides over medium heat about 15 minutes.
- Remove chicken.
- Drain fat from skillet, if neccessary.
- Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt.
- Place chicken atop rice mixture.
- Cover; simmer 30 minutes or till chicken and rice are done.
Nutrition Facts : Calories 316.1, Fat 14.2, SaturatedFat 4, Cholesterol 69, Sodium 196.5, Carbohydrate 25.8, Fiber 2.1, Sugar 3.2, Protein 20.4
15 MINUTE BBQ CHICKEN & RICE DINNER
Instant rice makes this easy chicken skillet dinner a 15-minute dish! Add BBQ sauce and say hello to your new weeknight fave.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
- Add water, 1/2 cup of the barbecue sauce and corn to skillet. Bring to boil.
- Stir in rice. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Top chicken with remaining 1/4 cup barbecue sauce.
Nutrition Facts : Calories 420, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
BAKED BBQ CHICKEN WITH RICE
This is such an easy, scrumptious dinner meal. Chicken on the bone baked in your favorite BBQ sauce served over a bed of rice covered in BBQ sauce.
Provided by PeachWeb
Categories Low Cholesterol
Time 1h37m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
- Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
- Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
- Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
- Cover with foil and place into oven.
- Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
- Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
- Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
- ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
- ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
- The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
- Now, go forth and make BBQ Chicken over rice. :).
SKILLET BARBECUE CHICKEN AND RICE
OK, let's say you have chicken breasts and rice. How do you make it all delicious-and fast? Get out the skillet and some BBQ sauce and let's get started.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 min. or until done.
- Add all remaining ingredients except rice; stir. Bring to boil; cover. Simmer on low heat 5 min.
- Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 510, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 740 mg, Carbohydrate 74 g, Fiber 3 g, Sugar 21 g, Protein 31 g
SKILLET CHICKEN AND RICE
Make and share this Skillet Chicken and Rice recipe from Food.com.
Provided by Miss Annie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken pieces, in oil, over medium heat in a 12-inch skillet with non stick coating, about 15 minutes.
- Remove and set aside.
- Drain fat from skillet, if necessary.
- Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, and salt.
- Place chicken atop rice mixture.
- Simmer covered for 30 minutes on medium-low, or until chicken and rice are done.
- Serves 4.
Nutrition Facts : Calories 467.8, Fat 22.5, SaturatedFat 6.2, Cholesterol 103.6, Sodium 391.2, Carbohydrate 34.6, Fiber 2.2, Sugar 3.5, Protein 30.4
BBQ CHICKEN AND RICE
This is the most juicy and tasty baked BBQ chicken you will ever try! It's very easy to make and your family will love it!
Provided by Beth Gambrell
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Simmer onions, celery, and garlic in margarine and then add next eight ingredients; simmer for 30 minutes.
- Mix rice and broth in greased 13x9x2-inch pan and lay chicken breasts on top.
- Pour sauce over and cover and bake at 350°F for 1 hour.
Nutrition Facts : Calories 587.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 68.4, Sodium 1633, Carbohydrate 95.2, Fiber 1.7, Sugar 33.2, Protein 36.6
BBQ CHICKEN, VEGGIES AND RICE SKILLET
Get the flavors of your backyard BBQ without having to step outside!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Knorr®
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
- Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
- Serve topped with chopped green onions.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 47.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 2.1 g, Sodium 699.5 mg, Sugar 7.3 g
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