Smoky Chipotle BBQ Chicken and Rice Skillet

Hannah Cooking

Smoky Chipotle BBQ Chicken and Rice Skillet

A smoky chipotle BBQ chicken and rice skillet packed with bold sweet-heat flavor, tender chicken, and perfectly seasoned rice. A fast one-pan dinner that tastes like slow-cooked BBQ but comes together in minutes.

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Prep Time 10

Cook Time 20

Simmer Time 10

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 475

Ingredients Equipment Method Notes

Ingredients

For the Chicken

1.5 lbs Chicken breasts Cut into 1-inch cubes
2 tablespoon Olive oil
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
½ teaspoon Salt
½ teaspoon Black pepper

For the Chipotle BBQ Sauce

1 cup BBQ sauce Your favorite brand
2 tablespoon Chipotle peppers in adobo Minced
1 tablespoon Adobo sauce From the can
1 tablespoon Honey
1 tablespoon Apple cider vinegar
½ teaspoon Cumin

For the Rice Base

3 cups Cooked rice White or brown, leftover works perfect
1 cup Chicken broth
1 small Onion Diced
2 cloves Garlic Minced
¼ cup Cilantro Chopped
2 Green onions Sliced

Equipment

Large skillet (cast iron preferred) For searing and simmering
Sharp knife For cubing chicken
Cutting board
Wooden spoon For stirring rice and sauce
Measuring cups/spoons

Method

Season chicken cubes and toss with oil and spices.
Sear chicken in hot skillet until browned; remove.
Stir BBQ sauce ingredients together; set aside.
Sauté onion and garlic in skillet drippings.
Add cooked rice, broth, and half the sauce.
Nestle chicken on top of rice and drizzle remaining sauce.
Cover and simmer 10–12 minutes.
Uncover to thicken glaze for 2 minutes.
Garnish with cilantro and green onions; serve.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used