Bbq Chicken Rice Food

BBQ CHICKEN & RICE DINNER

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.

BAKED BBQ CHICKEN WITH RICE

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. :).

BBQ CHICKEN AND RICE

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.

BBQ CHICKEN RICE

Steps:

• Heat 1 Tbsp of oil in a large non-stick skillet, over medium/high heat.
• Add chicken, and cook for 5 minutes on each side or until no longer pink.
• Remove from skillet.
• Add 1 cup of water, barbecue sauce and corn to skillet.
• Bring to a boil.
• Stir in minute rice.
• Top with chicken.
• Cover and cook on low heat for 5 minutes.
• Stir and serve.

BROILED BBQ CHICKEN WITH BROWN RICE PILAF

Steps:

• Heat broiler.
• Broil chicken, 6 inches from heat, 5 to 6 min. on each side or until done (165ºF) brushing frequently with barbecue sauce.
• Meanwhile, bring broth and water to boil in large skillet on medium-high heat. Stir in rice and vegetables; cook on low heat 5 min. or until vegetables are tender. Cover. Remove from heat. Let stand 5 min.
• Serve chicken with rice.

BBQ CHICKEN WITH CORN RICE

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.

15 MINUTE BBQ CHICKEN & RICE DINNER

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.

ELLIOTT SADLER'S BBQ CHICKEN AND BROWN RICE

Steps:

• Chicken: In a medium size bowl, combine the BBQ sauce, sugar, pepper, seasoned salt and vinegar. Whisk until combined. Place chicken in a resealable plastic bag and add sauce. Seal bag and refrigerate overnight.
• When ready to cook; Heat charcoal or gas grill to medium-low heat. Heat oven to 375°. Grill chicken over medium-low heat for 45 minutes, or until meat registers 170°.
• Brown Rice: In a medium size baking dish, combine beef broth, consomme, rice, onion and butter. Bake at 375° for 45 minutes. Allow chicken and rice to rest 5 minutes before serving.

BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!

BARBECUE CHICKEN WITH FRIED RICE

Steps:

• Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
• Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin.
• Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
• Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
• Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
• Spread the rice out on a large plate to cool.
• Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
• Add the cooled rice and mix thoroughly with the garlic.
• Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
• Serve the barbecue chicken with the fried rice.

BBQ CHICKEN AND RICE SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min., stirring occasionally.
• Add water, barbecue sauce and rice. Bring to boil.
• Reduce heat to medium-low; sprinkle with pepper and zucchini. Cover. Simmer 10 min.

BBQ CHICKEN AND RICE

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.