Chipotle BBQ Chicken Rice (Print Version)
Chicken, peppers, and rice come together in a smoky, chipotle barbecue sauce for an easy, one-pan meal loaded with flavor.
# Ingredients:
→ Main Components
01 -
Freshly ground black pepper, as much as you like
02 -
Salt, as much as you prefer
03 -
1 tablespoon olive oil
04 -
2 garlic cloves, chopped fine
05 -
1 medium yellow onion, chopped up
06 -
1 red bell pepper, cut in small pieces
07 -
1 tablespoon finely chopped chipotle peppers in adobo sauce
08 -
120 ml barbecue sauce
09 -
480 ml chicken stock
10 -
200 g white rice, long grain
11 -
450 g chicken breast, chopped
# Steps:
01 -
Let the pan sit off the stove for about five minutes with the lid still on, then serve when you’re ready.
02 -
Keep it cooking gently with the lid on for around 20–25 minutes. You want the rice softened up and all the broth soaked in.
03 -
Add rice, chicken stock, barbecue sauce, and the minced chipotle. Give it a big stir, making sure everything’s even.
04 -
Toss the cut chicken into the pan. Sprinkle on some salt and pepper. Cook until the chunks get a bit of color on all sides—usually takes 4 or 5 minutes.
05 -
Toss in the garlic and move it around for a minute so it doesn’t get burnt.
06 -
Pour the olive oil into a big skillet over medium heat. Put in the chopped onion and pepper. Stir them until they look soft, which should be a few minutes.
# Notes:
01 -
If you want a healthier spin, try brown rice but give it extra time to get soft.
02 -
Throw in some corn or black beans when you add your rice mix for extra bite and flavor.
03 -
Like it mild or super spicy? Just adjust the chipotle to suit your taste.